Tennessee Whiskey Pork Chops
Posted January 15, 2006 by
Ready Time 0 min Servings: 4


  • 1/2 cup Jack Daniel's
  • 1/2 cup Apple Cider
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon Mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon vanilla extract
  • 4 teaspoons cider vinegar
  • 4 counts bone-in, center-cut pork chops
  • 2 teaspoons vegetable oil
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon unsalted butter


Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla and 2 tsp vinegar in a medium bowl. Transfer 1/4 cup whiskey mixture to a gallon-size zip-lock bag, add pork chops, press air out of bag, and seal.  Turn bag to coat chops with marinade and refrigerate 1 to 2 hours in a shallow bowl (in case bag leaks).  Reserve remaining whiskey mixture separately. Remove chops from bag, pat dry with paper towels, discard marinade. Heat oil in large skillet over medium-high heat until just beginning to smoke. Season chops with salt and pepper. Cook until well browned on both sides and a peek into thickest part of a chop using paring knife still yields pink meat 1/4 inch from the surface (3-4 minutes per side). Transfer chops to plate and cover tightly with foil. Add reserved whiskey mixture to skillet and bring to boil, scraping up any browning bits with wooden spoon.  Cook until reduced to thick glaze, 3 to 5 minutes (bubbles will become very small). Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet. Add remaining 2 tsp vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat boat sides, and a peek into the thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees), about 5 minutes. Transfer chops to platter and spoon sauce over.