Pig and whiskey. Is this, like, a meme now?
Posted by Lissa on December 1, 2010
Borepatch had dinner with ASM826 who used a recipe from Eyes Never Closed for “Whiskey-Fried Porkchops.” Since all the cool kids are doing it, and since I’ve chronically had trouble with pork chops, I decided to give it a whirl!
I spent a good ten minutes helplessly vacillating in the meat aisle. Thin chops? Thick chops? Center cut? Boneless??? Though I was tempted to close my eyes and use whatever came to hand, I finally decided on center-cut bone-in pork chops. They were pretty thick, and (to my appetite) fairly sizeable, so I used my largest saucepan.
Per the instructions, I seasoned up the chops with Applewood Rub and set the sauce to boiling. I used probably half an inch of water and maybe seven shots of Beam — it was a big pan, the chops were thick, and hey, who ever complains about too MUCH sauce? Once the pig was in the pan, I added more Rub, some pepper, garlic powder, and a small helping of red pepper flakes.
In retrospect, I’m wondering if
a) I should have used thinner chops
b) I should have used less water and Jim Beam
or c) I should have removed the chops from the pan and let the sauce reduce on its own
– because they were a bit dry. (The instant thermometer was reading 150° when I took them off the heat; I was worried about them being UNDER done, not overcooked.) I didn’t mind very much — it soaked up the mouthwateringly delicious sauce that much better — but Mike would have preferred his pig a little more moist, with a little less red pepper.
Meh. Blame the cook, not the recipe. Oh, and I totally swiped my finger around the pan and slurped up sauce drippings before I could bring myself to wash it