The sweet spot in pork cooking is juicy but not pink, and that can be a challenge. Too bad smoked pork chops are not readily available at the market because once they are smoked all bacteria is killed so they are safe to eat. This recipe adds some sweet flavor through a whiskey glaze that mixes nicely with the smoky pork. By covering the cooking pork with the heat very low, the flavor of the glaze becomes stronger but the pork remains moist.
- 4 smoked pork chops
- 1 tsp dry mustard powder
- 1/4 tsp cayenne pepper
- 2 TBS light brown sugar
- 2 TBS Tennessee Whiskey
- 4 TBS water
- 1 TBS vegetable oil
- Pomegranate seeds (optional)
Mix together the whiskey, brown sugar and water and set aside.
Rub each chop, both sides, with the mustard/cayenne seasoning.
Heat oil in a fry pan until hot then place the pork chops in the pan and brown both sides of each chop, about 2 minutes per side. Reduce heat if needed to avoid burning.
Once browned on both sides, remove chops from heat and put aside. Pour the whiskey/sugar/water mixture into the hot pan leaving any "brown bits". Heat to burn off the alcohol and stir until the mixture become thick, like a glaze.
Turn the heat down to low and return the chops to the pan and cover. Allow the chops to simmer in this glaze for about 10-15 minutes, turning once.
Remove from heat and pour any remaining glaze on top. Sprinkle with pomegranate seeds (optional).