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1
In a medium bowl, mix together the whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar.
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2
Transfer 1/4 cup whiskey mixture to large zipper bag, add pork chops, press air out of bag, and seal.
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3
Turn bag to coat chops with marinade and refrigerate 1 to 2 hours.
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4
Reserve remaining whiskey mixture separately.
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5
Remove chops from bag, pat dry with paper towels, and discard the marinade.
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6
Season chops with salt and pepper, heat the oil in large skillet over medium-high heat until just beginning to smoke.
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7
Cook the chops until well browned on both sides, they will still be still-pink meat about 1/4 inch from the surface, about 4 minutes per side.
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8
Transfer the pork chops to plate and cover tightly with foil.
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9
Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon.
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10
Cook until reduced to thick glaze, 3 to 5 minutes.
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11
Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet.
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12
Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes.
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13
Remove pan from heat.
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14
Return chops to skillet and let rest in the pan until the sauce clings to chops, turning chops occasionally to coat both sides.
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15
The center of the thickest part of the pork chops should reach 145 degrees F using an instant read thermometer.
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16
Arrange the pork chops on plates (or a serving platter) and spoon sauce over.
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17
Serve.
