Jack Daniels Thai Pork Chops Recipes

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JACK DANIEL'S THAI PORK CHOPS



Jack Daniel's Thai Pork Chops image

Trouble thinking of a name for this one. Can use JD, brandy, cognac or similar strong spirits. Works with lamb, beef, or chicken as well as pork. Very simple and very tasty.

Provided by Comedie

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons Jack Daniels Whiskey
2 tablespoons peanut oil
2 tablespoons oyster sauce
1 -2 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon black pepper
4 boneless pork chops (approx 1/2 pound each)

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.

Nutrition Facts : Calories 374.9, Fat 19.6, SaturatedFat 5.7, Cholesterol 124, Sodium 586.7, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 40.6

JACK DANIELS CREAM PORK CHOPS



Jack Daniels Cream Pork Chops image

Great chops. The sauce is so yummy! I pulled this from an online blog, but didn't note which one.

Provided by Diane Rodriguez

Categories     Pork

Time 1h5m

Number Of Ingredients 16

4 thick boneless pork chops
1 Tbsp olive oil
1 Tbsp butter
WHISKEY CREAM SAUCE
3 Tbsp olive oil
3 Tbsp butter
1 lb mushrooms, sliced
1/2 c yellow onions, minced
2 clove garlic, minced
1 1/2 c chicken stock
1/2 c heavy cream
2 Tbsp balsamic vinegar
1/3 c jack daniel's whiskey
1 tsp corn starch
1 Tbsp basil, fresh, chopped
sea salt and pepper

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.

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