Prep 3 hrs
Cook 1 hr
I don't like whiskey so was a bit ?????? about this, but it is very good. Use Jack Daniel's if you can, the Lincoln county process makes all the difference. From Cook's Country, March/April issue, 2007. The original recipe is for pan-frying, but just use the normal grilling technique for chops and you'll be fine. I subbed raw sugar for the brown sugar to reduce the chance of burning. Prep time includes marination time.
- 1⁄2 cup whiskey, JD if you can get it
- 1⁄2 cup apple cider
- 2 tablespoons turbinado sugar
- 1 tablespoon Dijon mustard
- 1⁄8 teaspoon cayenne powder
- 1⁄2 teaspoon pure vanilla extract
- 4 teaspoons cider vinegar
- 4 pork chops, bone-in center cut 1-inch thick
- 1 tablespoon unsalted butter
- 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.
Cooked this tonight and it came out pretty good. I liked the spicy-apple glaze with a hint of vanilla. There wasn't any apple cider at our local store so I used apple juice instead. Also, I used brown sugar instead of turbinado. I did make a quick 1/2 batch of glaze because the original amount didn't seem to be enough after reduction to cover both sides of all 4 pork chops. Next time, I might lower the amount of whiskey. It's a great ingredient in the glaze, but was a little strong for my taste.