Tennessee Whiskey Pork Chops Recipes

Steps:

• In a bowl, whisk together the sauce base ingredients.
• 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.
• Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.
• 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.
• 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.
• Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.

Steps:

• In a nonstick skillet, over medium-high heat, heat olive oil.
• Season pork chops with salt and pepper.
• Place chops in skillet, and cook about 5 minutes each side, turning once, until browned.
• Remove chops from skillet and keep warm.
• In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes.
• Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces.
• Turn heat to high and bring mixture to a boil.
• Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes.
• Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.

Steps:

• Whisk whiskey, cider, sugar, mustard, cayenne, vanilla and 1 tsp vinegar together.
• Transfer 1/2 c of this mixture to a bag, add chops. Press air from bag and zip. Turn to coat chops. Put in refrigerator for at least 2 hours, longer is better.
• Keep remaining whiskey mixture separately.
• Remove chops from bag, pat dry, discard marinade.
• In small saucepan, heat remaining whiskey mixture to a simmer and reduce until thick and bubbly. Add the butter, whisking until melted in and the glaze has taken on a nice sheen.
• Oil grill well. Heat grill to high, reduce heat to medium-low. Place chops on grill to sear. Turn chops. Brush glaze on chops. Cook until almost done.
• Turn chops, brush again with glaze.
• Internal temperature should be 145 when done.
• Remove from grill, plate and serve.

Steps:

• Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
• Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
• Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
• Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
• Open the roast up as you would a book.
• Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
• Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
• Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
• Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
• Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
• Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
• Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
• Set the roast on top of the bacon, positioning its long side parallel to the bacon.
• Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
• Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
• To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
• Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
• When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
• Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
• Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
• Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
• Serve with Nashville Sweet.

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients in a small bowl.
• Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add pork; saute 5 minutes on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; saute for 3 minutes.
• Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
• Stir sour cream mixture into pan.
• Return pork to pan; spoon sauce over pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300 degrees for 1 hour.
• Serve immediately.
• Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

Steps:

• In a small bowl, mix butter, molasses, cinnamon and lemon juice; refrigerate until serving., Place pepper in a shallow bowl. In a separate shallow bowl, mix whiskey and salt. Dip chops in whiskey mixture, then in pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with molasses butter.

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients.
• Salt and pepper the pork chops.
• Heat oil in large skillet over medium heat.
• Saute pork 5 minutes on each side.
• Remove.
• Add onion and mushrooms to the pan and saute for 3 minutes.
• Slowly add whiskey to pan, cook for a minute until almost evaporated.
• Stir sour cream mixture into pan.
• Return pork to pan and spoon sauce over pork.
• Wrap handle of pan with foil and cover.
• Bake@ 300 for 1 hour.