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Escape your life for a little while — come play in mine.

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 🙂

Happy Noms!

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9 Responses to “Pig and whiskey. Is this, like, a meme now?”

  1. bluesun said

    I’m sure you know this already, but… umm… did you know that your website is snowing?

  2. JP said

    When I make this I always do it with the thick “butterfly” cut boneless pork chops. From my grocery store these things are an inch thick, if not more. I use a 12″ skillet. The last time I did it I used 1 pint total of liquid, half water half whiskey. Then two big blobs of butter.

    I let it cook until the sauce has been reduced to a saucy consistency, and by that time the pork is done, tender and moist.

    I think the dryness might come from being a bone-in chop, or it could have just been a less-than-perfect cut of meat to begin with.

    • Lissa said

      Hey thanks!! I did toss in some Smart Balance, which I forgot to list above — I think you’d written margarine into your recipe — but I’ll try different meat next time 🙂

  3. My wife loves pork chops when I cook them in our pressure cooker. I am going to have to try this sauce the next time I fire it up.

    Oh, and that looks abosulutely delicious from here.

  4. ScottM said

    I have a couple suggestions for keeping the juices in most meats.
    Cast iron pans and lots of heat is the first, it seems counter intuitive but searing the meat off first helps a bunch. Also you can’t get the sear if you cook the chops in the sauce so start with a dry pan (preheated, it should be nearly smoking)and coat the chops with a bit of oil peanut oil works well for this because it’s has a high smoke point and whatever you are using for spices, sear each side for a 2 to 3 minutes depending on how hot your burners get. DON’T be checking every thirty seconds to see if the meat is caramelizing because that slows everything down. After you have browned both sides reduce the heat and add the booze and some chicken or veal stock (water doesn’t add any flavor so why use it if you have something else liquid?) and finish cooking. Personally I build my sauces while the meat is resting because then I can keep all of the crunch from searing. The second trick is remember is about carry over cooking. When you take the food out of the pan the temp of the meat will continue to increase for a few minutes so you want to take it off a few degrees before your target temp. Letting the meat rest for five minutes or so will give the meat time to finish cooking and the juices to redistribute. And the final tip is the last case of trichinosis in the US was in the thirties so I cook pork to about 140 to 145 which leaves the center just very slightly pink and if I was cooking in a liquid as you did I would probably aim a few degrees less even as the carryover cooking will be more pronounced. HTH

  5. ASM826 said

    Holy cats! This recipe is getting around.

    I used a pork loin that I cut into slices. Also, although it’s not in the recipe, when the meat seemed done to me, I took it off, then turned the heat up a bit and added a little cornstarch to make the remaining liquid into a sauce to pour over the chops.

    ASM826

  6. JP said

    Alternatively you might try adding flour instead of corn starch and turn it into a gravy, if you like that sort of thing on your chops.

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