Bourbon Pork Chops

Bourbon Pork Chops

1/2 cup bourbon
1/2 cup apple cider
2 tablespoons of packed brown sugar
4 teaspoons of cider vinegar
1/2 teaspoon vanilla extract
1/8 teaspoon cayenne pepper
4 pork chops, bone-in, center-cut
2 teaspoons oil
1 tablespoon unsalted butter
salt and pepper to taste.


1.  Place bourbon, cider, sugar, 2 tablespoons of vinegar, vanilla extract, and pepper in a bowl.
2.  Whisk the mixture together.
3.  Transfer 1/4 cup of this mixture into a bag.
4.  Add pork chops into the bag,
5.  Move the meat throughout the bag until well coated.
6.  Place the bag in the refrigerator for two or three hours and reserve the remaining bourbon mixture for later.
7.  Remove meat from the bags, pat dry, and discard the used marinade.
8.  Heat oil in a large skillet until it just begins to smoke.
9.  Season chops with salt and pepper.
10.  Cook until well brown on both sides, but not yet done.
11.  Transfer meat to aluminum foil and seal.
12.  Add the reserve bourbon mix to the skillet and cook until it is a thick glaze, which will take 3 to 5 minutes.
13.  Reduce the heat to medium-low.
14.  Holding the pork chops, drain the contents of the foil container into the skillet.
15.  Add the remaining 2 tablespoons of vinegar and butter and whisk and continue to cook until the mix is thick, about 2 to 4 minutes.
16. Remove skillet from heat.
17.  Return pork chops to skillet and continue to cook until the meat is done at 145 degrees, which will take about 5 minutes.
18.  Transfer chops to individual plates, add some of the sauce and serve.