Recipe for 4
4 bone-in, center-cut pork chops, thickly chopped
1/2 cup Jack Daniel's Tennessee whiskey
1/2 cup apple cider
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon vanilla extract
4 teaspoons cider vinegar
2 teaspoons olive oil
salt and pepper to taste
In a bowl, whisk together whiskey, cider, brown sugar, mustard, cayenne pepper, vanilla and 2 teaspoons vinegar.
Transfer 1/4 of the whiskey to a separate bowl. Reserve remaining marinade for later.
Add pork chops in the bowl and coat with the whiskey mixture. Cover the bowl and refrigerate for at least 2 hours (best overnight).
Remove chops from bowl and pat with paper towels. Discard that marinade.
Heat the olive oil in a large grill pan over medium-high heat until just beginning to smoke. Season chops with salt and pepper and grill until cooked on both sides according to personal preferences. While cooking, brush once or twice with the reserved marinade.
Serve the pork chops with mashed potatoes and the remaining marinade on the side. Enjoy!