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Tennessee-Whiskey Glazed Pork Chops

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“I don't like whiskey so was a bit ?????? about this, but it is very good. Use Jack Daniel's if you can, the Lincoln county process makes all the difference. From Cook's Country, March/April issue, 2007. The original recipe is for pan-frying, but just use the normal grilling technique for chops and you'll be fine. I subbed raw sugar for the brown sugar to reduce the chance of burning. Prep time includes marination time.”

Ingredients Nutrition


  1. Whisk whiskey, cider, sugar, mustard, cayenne, vanilla and 1 tsp vinegar together.
  2. Transfer 1/2 c of this mixture to a bag, add chops. Press air from bag and zip. Turn to coat chops. Put in refrigerator for at least 2 hours, longer is better.
  3. Keep remaining whiskey mixture separately.
  4. Remove chops from bag, pat dry, discard marinade.
  5. In small saucepan, heat remaining whiskey mixture to a simmer and reduce until thick and bubbly. Add the butter, whisking until melted in and the glaze has taken on a nice sheen.
  6. Oil grill well. Heat grill to high, reduce heat to medium-low. Place chops on grill to sear. Turn chops. Brush glaze on chops. Cook until almost done.
  7. Turn chops, brush again with glaze.
  8. Internal temperature should be 145 when done.
  9. Remove from grill, plate and serve.

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