Whiskey Glazed Pork Chops

  • 1/2 cup Jack Daniel’s Tennessee whiskey
  • 1/2 apple cider
  • 2 tablespoons of light brown sugar
  • 1 tablespoon dijon mustard
  • 1/8 teaspoon of cayenne pepper
  • 1/2 teaspoon vanilla extract
  • 4 teaspoons cider vinegar
  • 4 bone-in, center-cut pork chops, about 1 inch thick
  • 2 teaspoons vegetable oil
  • salt and pepper
  • 1 tablespoon unsalted butter
  1. Whisk together the whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of vinegar. Marinate the chops in a quarter (1/4) of this liquid, set aside the rest.
  2. Remove chops from the bag, pat dry with paper towels, and discard marinade. Heat up oil in a large skillet over medium-high heat until its just starting to smoke. Season the chops with salt and pepper, then throw them in the pan and brown both sides, 2-3 minutes per side. Transfer chops to a plate and cover tightly with foil.
  3. Add the rest of the whiskey mix into the skillet and bring to a boil, scraping up any brown bits from the meat. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce heat to medium-low and drain any juices from the chops plate to the mix. Add 2 teaspoons of cider vinegar, whisk in the butter, and simmer until thick and sticky, 2 to 3 minutes. Remove pan from heat.
  4. Return chops to skillet and let them rest in the pan until sauce clings to them, turning to coat both sides. Leave in there while they finish cooking, about 5 minutes.

Country Style Tomatoes

  • 4 large tomatoes
  • 8oz of cream cheese
  • 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/4 teaspoon of salt
  • flour
  • bread crumbs
  • 1 egg
  • 1 tablespoon of milk
  • 3 tablespoons of butter
  • 3 tablespoons of olive oil
  1. Cut each tomato into four thick slices, and then place on paper towels to drain. In a small bowl beat the cream cheese, basil, garlic and salt until blended. Spread mixture onto half the tomato slices and then top with remaining slices.
  2. Place flour and bread crumbs in separate pie pans, in another pan whisk egg and milk. Coat top and bottom of each tomato stack with flour, then egg mixture, and then bread crumbs.
  3. In a large skillet, heat butter and oil over medium-high heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels and serve.