Jack Daniels Tennessee-whiskey Pork Chops

Directions

In a medium bowl, mix together the whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar.

Transfer ¼ cup whiskey mixture to large zipper bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.

Remove chops from bag, pat dry with paper towels, and discard the marinade.

Season chops with salt and pepper, heat the oil in large skillet over medium-high heat until just beginning to smoke.

Cook the chops until well browned on both sides, they will still be still-pink meat about ¼ inch from the surface, about 4 minutes per side. Transfer the pork chops to plate and cover tightly with foil.

Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon. Cook until reduced to thick glaze, 3 to 5 minutes.

Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet. Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.

Return chops to skillet and let rest in the pan until the sauce clings to chops, turning chops occasionally to coat both sides.

The center of the thickest part of the pork chops should reach 145 degrees F using an instant read thermometer.

Arrange the pork chops on plates (or a serving platter) and spoon sauce over.

Serve.