Tennessee Whiskey Glazed Pork Chops Recipes

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:

• 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:

• Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
• Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
• Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

Steps:

• In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.

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.