Pork chops have an unwarranted bad reputation for being fatty and dry. Those who tend to view pork chops in this light also are the type that drown boneless, skinless chicken breast with ranch dressing and cream of yuck soup. The preparation is equally important as the cut and quality of the product. A balanced diet based on moderation and rotation of various meats works best for me.
Chops are easy to work with, cook quickly, and can be seasoned in so many different ways. As for the health concerns with eating pork, a balanced diet with various meats seems to work best for my household. This marinade combines flavors and seasoning that both tenderize the meat and provide a glaze. The lime works really well with the whiskey, while the dried spices give it a bit of bite. I really enjoyed these chops and will tinker with whiskey in other pork recipes.
Whiskey Pork Chops
Adapted from Cook's Country
4 thin-cut loin or rib pork chops
1/2 cup Jack Daniels whiskey
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon cayenne
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
2 teaspoons table salt
2 teaspoons freshly ground black pepper
Combine the whiskey, vinegar, oil and lime juice. Whisk in the brown sugar and mix until sugar is dissolved. In a separate bowl combine cayenne, salt, pepper, granulated garlic and onion. Rub the spice mixture on each chop. Set aside for 15 minutes at room temperature. Place rubbed chops in to the marinade. Refrigerate for 1-4 hours. Remove chops from marinade about 15 minutes before grilling. Pat dry and heat grill to 400 degrees. Carefully place chops on grill and cook for 5 minutes on each side. Allow to rest for 5 minutes. Serve warm.