Best 4 Jack Daniels Cream Pork Chops Recipes

JACK DANIELS GLAZED PORK CHOPS

Steps:

• Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
• Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
• Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.
• Make the Glaze:
• Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
• Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
• Season with kosher salt and black pepper.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

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.

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.