Such as the classic pairings of peanut butter and jelly or milk and cookies, pork chops and whiskey go hands in hands. But what's the easiest method to pair them? Numerous recipes for chops soused in Jack Daniels exist. Some include extended marinades, some fiery pan sauces, but still others, sticky glazes.
In creating this recipe for Tennessee Whiskey Pork Chops. excerpted today in the Cook's Country Cook book . the editors at America's Test Kitchen tirelessly tested an array of cooking methods. They discovered that an easy pan sauce, enlivened with cider vinegar, cayenne, brown sugar, and vanilla, produced the very best "mellow" and "smoky" flavor. Within the final form of the recipe, the components for that pan sauce also do dual purpose as quick marinade for that pork.
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Serious Eats Prepare it: Tennessee Whiskey Pork Chops Studying Options: Cooking Mode
- 1/2 cup Jack Daniels Tennessee Whiskey or bourbon
- 1/2 cup apple cider
- two tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon red pepper cayenne
- 1/2 teaspoon vanilla flavoring
- 4 teaspoons cider vinegar
- 4 bone-in center-cut pork chops, about 1 " thick
- 2 teaspoons vegetable oil
- Pepper and salt
- 1 tablespoon unsalted butter
Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and a pair of teaspoons from the vinegar together inside a medium bowl. Transfer 1/4 cup from the whiskey mixture to some gallon-sized zipper-lock plastic bag, add some pork chops, press the environment from the bag, and seal. Turn the bag to coat the chops using the marinade and refrigerate for one to two hrs. Reserve the rest of the whiskey mixture.
Take away the chops in the bag, pat dry with sponges, and discard the marinade. Heat the oil inside a large skillet over medium high temperature until just starting to smoke. Season the chops with pepper and salt and prepare until well browned on sides along with a look in to the thickest a part of a chop utilizing a paring knife reveals still-pink meat 1/4 inch in the surface, three or four minutes per side. Transfer the chops to some plate and canopy tightly with foil.
Add some reserved whiskey mixture towards the skillet and produce to some boil, scraping up any browned bits having a wooden spoon. Prepare until reduced to some thick glaze, three to five minutes. Lessen the heat to medium-low and, keeping the chops, tip home plate to include any accrued juices to the skillet. Add some remaining 2 teaspoons vinegar, whisk within the butter, and simmer the glaze until thick and sticky, two to three minutes. Take away the pan in the heat.
Return the chops towards the skillet and let rest within the pan before the sauce clings towards the chops, turning them from time to time to coat each side, along with a look in to the thickest area of the pork chop utilizing a pairing knife shows completely cooked meat (145F with an instant-read thermometer), about a few minutes. Transfer the chops to some platter and spoon the sauce within the meat. Serve.