Whiskey Pork Chops Food

WHISKEY PORK CHOPS

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.

TENNESSEE-WHISKEY GLAZED PORK CHOPS

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.

ONE-PAN WHISKEY-FLAVORED PORK CHOPS

Steps:

• Preheat oven to 300°F.
• 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 non-stick skillet over medium-high heat.
• Add pork, sauté 5 minutes, on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; sauté 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 pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300°F for 1 hour.
• Serve immediately.

ONE PAN WHISKEY PORK CHOPS!

Steps:

• 1. Preheat oven to 300.
• 2. Combine the sour cream, water, flour, salt,pepper and thyme in a small bowl.
• 3. Heat oil in a large oven safe skillet over medium high heat.
• 4. Add the seasoned pork chops and saute 5 mins on each side or until golden. You really need to get a good sear on them!
• 5. Remove pork from pan. Add onions and mushrooms and saute for 3 mins.
• 6. Add whiskey, cook 1 min, or until most of liquid evaporates.
• 7. Stir sour cream mixture into pan.
• 8. Return pork to pan and spoon sauce over the pork.
• 9. Cover the pan with tin foil and bake in oven for 1 hour.
• 10. Serve with mashed potatoes and green beans or any of your favorite vegetables. Spoon the gravy over the pork and the potatoes!

TENNESSEE WHISKEY-GLAZED PORK CHOPS

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.

TENNESSEE WHISKEY PORK CHOPS

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.

SEARED PORK CHOP WITH WHISKEY DEMI

Steps:

• Pat chops dry with paper towels and season with salt and pepper.
• Heat oil in large skillet over medium-high heat until just smoking.
• Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
• In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
• Sprinkle flour over mushrooms and stir to coat.
• Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.

ONE PAN WHISKEY PORK CHOPS

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).