Monday, August 26, 2013

Spicebox Whisky Brown Sugar Chops

Summer is here which means that it's way too hot to cook inside.  Why make it any hotter in the house than it needs to be? Plus the grill is always an easier and quicker way to prepare dinner if you marinate your meats beforehand.

We like pork chops because they are a leaner meat and if you know how to cook them properly they can be filled with flavor and still be moist.  The marinating definitely helps with this problem too much heat drying out your pork. We like Spicebox Whisky and decided to use it in a new way.  The main flavor is vanilla which is apparent when you crack open the top.  There is not just one, but three kinds of vanilla packing a sweet twist to your whisky.  That same twist blends well with a little zing from the mustard, soy sauce and pepper with the dark brown sugar reinforcing the sweet undertones of the vanilla.  Thoroughly flavor your pork and you have a new family favorite recipe.  One that allows our usual chops to be bold and simple but still pack a punch of flavor to your tongue with each bite.

Spicebox Whisky Brown Sugar Chops

4-5 1/2-inch thick boneless pork chops
1/4 cup dark brown sugar
1/4 cup soy sauce
1/4 cup spicebox whisky
1/8 teaspoon spicy brown mustard
1/2 teaspoon cornstarch
1/4 teaspoon black pepper

Place pork chops in one gallon ziploc bag.  Mix rest of all ingredients in a bowl, whisk well.  Pour over chops in bag.  Seal bag, squeezing out as much air as you can.  Marinate in the fridge for 4-6 hours.

Remove chops in bag from refrigerator about 20 minutes before grilling.  Remove chops from bag, but save marinade.  Pour marinade into small saucepan on the stove and bring to a boil, stirring constantly.  Set aside.  
Grill chops on medium-high for 4-7 minutes per side.  Drizzle with marinade and serve.

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