1. Whisk all of the Whiskey glaze ingredients together in a small saucepan. Transfer 1/4 cup of this mixture to a gallon ziploc bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the mixture. Refrigerate for 1 to 2 hours.
2. While the chops are marinating, bring the whiskey glaze to a boil. Cook until reduced to a thick glaze, about 5 minutes. Reduce the heat to medium low, stir in the 1 tablespoon butter, and continue to simmer 2 minutes more to thicken slightly more. Remove the pan from the heat.
3. Remove the chops from the marinade. Pat dry with paper towels, season with salt and pepper, and rub a small amount of oil into each side of each chop. Grill over medium high heat or saute the chops in a skillet over medium-high heat for 3 minutes. Flip and cook an additional 3 minutes.
4. Brush glaze on both sides of the chops and cook for another minute or two, each side, to caramelize the glaze. Remove from the heat and brush the tops with a bit more glaze. Let the chops rest for 5 minutes before serving. Serve with the additional glaze on the side.
Don't overcook the pork chops or they will be dry and tough.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (39%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 144.9mg||45 %|
|Sodium 303.4mg||10 %|
|Potassium 741.2mg||20 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.6g|
|Protein 41.9g||60 %|
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Calories per serving: 495
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