By Richard Thomas
Pork just has a particular flavor that makes it a great meat for combining with whiskey, but sometimes one might want to get that sweet, smoky whiskey enhancement without resorting to a whiskey-spiked barbecue sauce. On such occasions, a whiskey glaze is the way to go.
4 pork chops
½ cup chicken stock
½ cup of scotch, Irish whiskey, or American malt whiskey
2 tbsp. butter
¼ cup granulated sugar
1 tbsp. minced garlic
Salt and pepper
Pre-heat your oven to 350 F (175 C). Place the pork chops in a pan, and put the pan in the oven for 30 minutes.
Take a skillet, coat the bottom with oil, and put it on a burner on high heat. Once the oil is hot, put the garlic in and saute it until it starts to smell of cooking garlic. Add the whiskey to deglaze the pan, pulling the pan from the burner and minding any flame that might shoot off the skillet.
With the flame out, put the skillet back on the burner and add the chicken stock. Allow that to boil down and reduce, then sprinkle the sugar in until the contents thicken into a glaze. Finish the concoction off with butter, plus salt and pepper to taste.
Remove the chops from the oven, and coat them with the glaze.