These are great anytime of year. Tonight I kind of had a hodge podge of stuff to use with it, but the polenta and kale chips actually worked out great.
So, back to the ole chops.
These will start either the night before you make them or the morning of.
For the marinade and sauce, you'll mix:
1 cup of apple cider
1/4 cup of apple cider vinegar
1/4 cup of spicy brown mustard
1/2 cup brown sugar
1/4 cup of whiskey! I generally use Jack Daniels for this. This go around I had Jack Daniels Honey Whiskey and I think it did amp it up a bit.
Rub your chops with salt, pepper, garlic powder, and smoked paprika
Then, place 1/2 of the marinade in a sealable ziplock type bag and put your chops in there and let them marinade overnight or for a minimum of 4 hours.
Too cook:
remove the chops from the marinade and pat dry
place some canola oil and a couple teaspoons of butter in a cast iron pan and bring to a medium high heat.
Brown your chops on both sides and then remove from the pan. Let them rest on a plate that will capture the juices.
Now add the half of he marinade you reserved to the pan and scrape up all the brown bits from the bottom of the pan. Let that reduce to about 1/2 and then put the cops back in (along with the juices on the plate, flipping often to coat. Continue to cook until sauce will keep a line in it when you run a spatula through it....down to about 1/4 of what you started with. it will be thick and gooey.
Remove from pan again, pour the sauce over and let rest 5 minutes before serving.
FREAKING GOOD!
