I haven’t been to a TGI Friday’s in a long, long time. Do they still have the Jack Daniel’s glazed stuff? I used to always get the Jack chicken. Always. It was delicious.
I was randomly thinking about it the other day. I decided to try to recreate it.
While searching for a recipe, I stumbled across this one from How Sweet It Is.
It seemed like a good starting point. Sure, Jack Daniel’s is technically a whiskey (whisky? Both spellings are correct, I guess), not a bourbon, but close enough. Bourbon is just a specific type of whiskey. I won’t get into the technicalities, unless you want me to.
Just remember, all bourbons are whiskey, but not all whiskeys are bourbon.
I do remember a few things from my wine, beer, and distilled spirits class at good old PSU.
Back on track, though, I was not disappointed by this recipe. It’s not exactly what I was looking for, but YUUUUUUM!.
Maple Whiskey Pork Chops
4 Pork Chops
¼ tsp Paprika
1 tsp Olive Oil
¼ Cup Chicken Stock
Salt and Pepper, To Taste
¾ Cup Whiskey
3 Tbsp Brown Sugar
1 Clove Garlic, Minced
1 Tbsp White Vinegar
1 Tbsp Worcestershire Sauce
3 Tbsp Maple Syrup
½ tsp Ground Mustard
Season the pork chops with paprika, salt, and pepper.
Heat the olive oil in a skillet and brown the pork chops on each side. Add the chicken stock to the pan, and allow to cook until stock is evaporated and pork chops are fully cooked.
Meanwhile, whisk the remaining ingredients together in a small saucepan and bring to a boil.
Reduce the heat and allow to cook for 12-15 minutes. Remove from heat and allow to cool and thicken.
Pour over pork chops and eat!
I ended up with about ½ cup of sauce, so each pork chop was drizzled with 1/8 cup, or about 2 tablespoons, of sauce.
This sauce will work on any type of meat, really. Steak? YUM. Chicken? Delish. Anything.