Whiskey Glazed Pork Chops Recipes

Steps:

• Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
• Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.

Steps:

• In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
• Remove from heat and pour over grilled meats as desired.

Steps:

• Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
• Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
• Stir 3 tablespoons whiskey into apple cider glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops into a baking dish; brush with the apple cider glaze.
• Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

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:

• 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:

• Mix together the whiskey, brown sugar and water and set aside. Rub each chop, both sides, with the mustard/cayenne seasoning.
• Heat oil in a fry pan until hot then place the pork chops in the pan and brown both sides of each chop, about 2 minutes per side. Reduce heat if needed to avoid burning.
• Once browned on both sides, remove chops from heat and put aside. Pour the whiskey/sugar/water mixture into the hot pan leaving any "brown bits". Heat to burn off the alcohol and stir until the mixture become thick, like a glaze.
• Turn the heat down to low and return the chops to the pan and cover. Allow the chops to simmer in this glaze for about 10-15 minutes, turning once.
• Remove from heat and pour any remaining glaze on top.