People tend to write off recipes that require marinating as unsuitable for weekdays. Something about having to wait on a specific element for fixed amount of time – without cooking – bugs the hell out of people. But here’s the thing: you’re not just having meat. Or you probably shouldn’t be (you’ll get scurvy). You’re making potatoes, or rice, or vegetables. So make the marinade, and while it’s doing its thing, go take care of your side dishes, or make yourself a gentlemanly Old Fashioned. You’ll be surprised how quickly that 30 minutes will go by.

The Setup

- 4 bone-in center-cut chops
- 1/2 c Jack Daniel’s back label
- 1/2 c apple cider
- 2 tbsp light brown sugar
- 1 tbsp Dijon mustard
- 1/2 tsp sweet paprika
- 1/2 tsp vanilla extract
- 4 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and pepper

I should point out before we start anything that it’s okay to have a bit of pink in the chops when you’re finished. That whole “Other White Meat” campaign made people afraid of any color in pork, but juicy, succulent pork isn’t meant to be cooked like a chicken breast. Just make sure the juices run clear or very light pink. Dark juices mean you should put that beast back in the skillet.

Cooking

1. Whisk the Jack, cider, brown sugar, mustard, paprika, vanilla, and 2 tsp of the cider vinegar together.

2. Pat chops dry, place in a large freezer bag, and pour in 1/4 c of the marinade, reserving the rest. Let marinate for at least 30 minutes.

3. Remove chops and pat away excess marinade. Discard bag and marinade.

4. Heat the oil in a large skiller over medium-high. Season the chops with salt and pepper and cook 4 minutes on the first side and 3 minutes on the second. Remove, cover, and let rest while you make the sauce.

5. Add the remaining Jack mixture to the skillet, scraping up any browned pork bits left behind, and bring to a boil. Lower the heat slightly and reduce for 5 minutes, until it becomes a thick glaze that coats the back of a spoon.

6. Whisk in the remaining cider vinegar and the butter and remove from the heat.

7. Add chops to the glaze and let rest in the sauce for five minutes, turning once. Serve with the sauce poured over the meat. You might also have some whiskey left over. Investigate that.