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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Tennessee Whiskey Pork Chops

Serving Size: 4 - 6
Preparation Time: 1:00

Amount Measure Ingredient - Prep Method
4 each pork cutlet

4 ounces Jack Daniels
4 ounces apple cider
2 tablespoons brown sugar
1 tablespoon Dijon, Roland mustard
1 dash cayenne pepper
1/2 teaspoon vanilla
4 teaspoons cider vinegar
oil
salt and pepper
1 tablespoon butter

Whisk whiskey, cider, brown sugar, mustard, cayenne,
vanilla, and 2 teaspoons vinegar togeth-er in medium bowl.
Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock
plastic bag, add pork chops, press air out of bag, and seal.
Turn bag to coat chops with marinade and re-frigerate 1 to 2
hours. Reserve remaining whiskey mixture separately.
Remove chops from bag, pat dry with paper towels, and
discard marinade. Heat oil in large skillet over medium-high
heat until just beginning to smoke. Season chops with salt
and pep-per and cook until well browned on both sides 3 to
4 minutes per side. Transfer chops to plate and cover with
foil.
Add reserved whiskey mixture to skillet and bring to boil.
Cook until reduced to thick glaze, 3 to 5 minutes. Reduce
heat to medium-low and, holding on to chops, tip plate to
add any accu-mulated juices back to skillet. Add remaining
2 teaspoons vinegar, whisk in butter, and simmer glaze until
thick and sticky, 2 to 3 minutes. Remove pan from heat.
Return chops to skillet and let rest in pan until sauce clings
to chops, turning chops occasional-ly to coat both sides.

18 CORAL RIDGE COUNTRY CLUB ESTATES HOA