Tennessee-Whiskey Glazed Pork Chops

1. 1

   Whisk whiskey, cider, sugar, mustard, cayenne, vanilla and 1 tsp vinegar together.

2. 2

   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.

3. 3

   Keep remaining whiskey mixture separately.

4. 4

   Remove chops from bag, pat dry, discard marinade.

5. 5

   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.

6. 6

   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.

7. 7

   Turn chops, brush again with glaze.

8. 8

   Internal temperature should be 145 when done.

9. 9

   Remove from grill, plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.