Jack Daniels Pork Chops

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


  1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together.
  2. Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag.
  3. Add pork chops, press air out of bag, and seal.
  4. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours.
  5. Reserve remaining whiskey mixture separately.
  6. Remove chops from bag, pat dry with paper towels, and discard marinade.
  7. Heat oil in large skillet over medium-high heat until just beginning to smoke.
  8. Season chops with salt and pepper and cook until well browned on both sides.
  9. Transfer chops to plate and cover tightly with foil.
  10. Add reserved whiskey mixture to skillet and bring to boil.
  11. Scrape up any browned bits with wooden spoon.
  12. Cook until reduced to thick glaze, 3 to 5 minutes.
  13. Reduce heat to medium-low.
  14. Holding on to chops, tip plate to add any accumulated juices back to skillet.
  15. Add remaining 2 teaspoons vinegar.
  16. Whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes.
  17. Remove pan from heat.
  18. Return chops to skillet and let rest in pan until sauce clings to chops.
  19. Turn chops occasionally to coat both sides for about 5 minutes.
  20. Transfer chops to platter and spoon sauce over chops.

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