Jack Daniels Pork Chops Recipes

EXCEPTIONAL JACK DANIEL'S PORK CHOPS

Steps:

• Add the soy sauce, brown sugar, chilli sauce, olive oil, ground black pepper, and Jack Daniels to a baking dish and mix until well combined.
• Place the chops in and flip them around until they are completely coated with the marinate. Cover the dish with cling wrap and place in the fridge for about 30 minutes. To marinate them overnight is even better.
• Heat a medium size cast iron skillet over medium hight heat. Place the chops in and fry until they are seared and brown on both sides.
• Pour the sauce in the pan. Spoon or baste some sauce over, bring to a boil, and simmer until the sauce thickens a little.
• Put the pork chops into a 350 degree F or 177 C preheated oven for about 10 minutes.
• Plate, garnish with green onion, and enjoy your Jack Daniels pork chops.

JACK DANIEL'S THAI PORK CHOPS

Steps:

• Combine marinade ingredients.
• Marinate meat at least 2 hours, or up to overnight in the refrigerator. Marinating in a ziploc bag with most of the air squeezed out works great to maximize contact between meat and marinade.
• Pan fry or BBQ as you like.
• If pan fried, can deglaze pan with a bit of water and/or white wine to have a very nice sauce.

JACK DANIELS CREAM PORK CHOPS

Steps:

• 1. Place pork chops in a resealable plastic bag. Seal bag and hit the pork with a meat mallet to tenderize.
• 2. Heat olive oil and butter in a large skillet. Season the chops with salt and pepper and add to skillet.
• 3. Brown about 4 minutes per side. Turn the chops one more time, reduce the heat to low, cover and cook an additional 10 minutes.
• 4. Transfer chops to an oven-proof dish; cover with foil and set aside. When the sauce is almost finished, place the chops in a preheated 400F oven for approx. 10 minutes to finish cooking.
• 5. Drain grease from the skillet the chops were cooked in; add butter and olive oil.
• 6. Sautee onions and mushrooms in the butter and olive oil until the mushrooms are browned (10-15 min).
• 7. Add garlic and continue sautéing for 2 minutes.
• 8. Mix cornstarch with 2 tablespoons chicken stock in a small bowl and set aside.
• 9. Add the remaining chicken stock, vinegar and whiskey to the skillet; boil slowly until sauce is reduced by over half, stirring frequently.
• 10. Add the cornstarch mixture; stir continually and cook an additional minute or two.
• 11. Add the cream and simmer several minutes until the sauce thickens, stirring frequently. Adjust seasonings with salt and pepper. Add the basil.
• 12. Take the chops from the oven, and add to the sauce. Let rest a bit before serving.