Here is a nice way to end your long week folks....Something a little different...Tennessee whiskey glazed pork chops...(Why does everything coming from Tennessee have some type of reference to whiskey mixed in with it...??? I'm just saying!)
At any rate.. Add a kick to your juicy pork chops with a "shot" of garlic- and ginger-infused whiskey glaze.
- 1 piece(s) (2-inch-long) fresh ginger, peeled
- 2 tablespoon(s) vegetable oil
- 1 pound(s) broccoli florets
- 8 ounce(s) fresh shiitake mushrooms, stems discarded, cut into 1-inch pieces
- 1/2 cup(s) water, for vegetables
- 3 tablespoon(s) water, for glaze
- 1/4 cup(s) lower-sodium soy sauce, for vegetables
- 1 tablespoon(s) lower-sodium soy sauce, for glaze
- 4 (each 3/4 inches thick) center-cut boneless pork chops
- 2 clove(s) garlic, lightly smashed
- 2 tablespoon(s) whiskey
- Thinly sliced green onions, for garnish
(The above photo almost looks like General Tso's chicken doesn't it!)
- Cut half of ginger in quarters and finely chop remaining half.
- In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm.
- Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate.
- To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger.
- To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.
Enjoy! Nuff Said!