Tennessee Whiskey-Glazed Pork Chops

Ingredients

Sauce and Marinade base

• 1/2 cup whiskey
• 1/2 cup apple cider (non-alcoholic)
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons cider vinegar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cayenne pepper

Chops

• 2-3 lbs center-cut pork chops (4 chops, each about 1-inch thick)
• salt
• black pepper
• 2 teaspoons canola oil

To finish sauce

• 2 teaspoons cider vinegar
• 1 tablespoon butter, very cold

Directions

1. 1

   In a bowl, whisk together the sauce base ingredients.

2. 2

   Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour.

3. 3

   Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.

4. 4

   Heat a 12" skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm.

5. 5

   Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter.

6. 6

   Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.