I tried this recipe last night (Sunday 10/14/12) which I adapted from a Cook’s Country recipe. I have made a Jack Daniel’s glaze once before that was very much different and much closer to what you get at the restaurant. This glaze was much lighter and not so sweet. I am not sure which one I would prefer. I may have to make them at the same time and try a taste test. I will definitely let you know when I do that. In the meantime, enjoy this version.
Jack Daniels Pork Chops
- 1/2 cup Jack Daniels
- 1/2 cup apple cider
- 2 Tbsp light brown sugar
- 1 Tbsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/2 Tbsp vanilla extract
- 4 tsp cider vinegar
- 4 pork chops, about 1 inch thick
- 2 teaspoons vegetable oil
- Salt and pepper
- 1 Tbsp unsalted butter
- Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together.
- Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag.
- Add pork chops, press air out of bag, and seal.
- Turn bag to coat chops with marinade and refrigerate 1 to 2 hours.
- Reserve remaining whiskey mixture separately.
- Remove chops from bag, pat dry with paper towels, and discard marinade.
- Heat oil in large skillet over medium-high heat until just beginning to smoke.
- Season chops with salt and pepper and cook until well browned on both sides.
- Transfer chops to plate and cover tightly with foil.
- Add reserved whiskey mixture to skillet and bring to boil.
- Scrape up any browned bits with wooden spoon.
- Cook until reduced to thick glaze, 3 to 5 minutes.
- Reduce heat to medium-low.
- Holding on to chops, tip plate to add any accumulated juices back to skillet.
- Add remaining 2 teaspoons 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.
- Turn chops occasionally to coat both sides for about 5 minutes.
- Transfer chops to platter and spoon sauce over chops.