1/2 cup Jack Daniel's Tennessee Whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in, center-cut pork chops, about 1-inch thick 2 teaspoons vegetable oil 1 tablespoon butter salt and pepper to taste Mashed potatoes to serve under the chops.
In a bowl, whisk together whiskey, cider, brown sugar, mustard, cayenne pepper, vanilla and 2 teaspoons vinegar.
Transfer 1/4 of the whiskey mixture to a gallon-sized zip-loc plastic bag. Reserve remaining marinade. Add pork chops, press the air out of the bag, and seal. Turn bag to coat the chops with the marinade. Refrigerate for 2 hours.
Remove chops from the bag and pat with paper towels. Discard that marinade. Heat oil in a large skillet over medium-high heat until just beginning to smoke. Season chops with salt and pepper and cook until well browned on both sides. Using a paring knife, peek into the thickest part of a chop. It should still be a little pink. 3-4 minutes per side usually works. Transfer the chops to a plate and cover tightly with aluminum foil. Add reserved whiskey mixture to the skillet. Bring to a boil and scrape up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3-5 minutes. Reduce heat to medium-low and tip the plate with the chops on over the skillet to drain any juices that accumulated back into the skillet. Add remaining 2 tablespoons vinegar, whisk in butter and simmer until glaze is thick and sticky. Watch closely during the last few minutes of cooking. It should have small bubbles when it is the right temperature. (2-3 minutes) Remove pan from heat. Return chops to skillet and let them rest in the pan until the glaze clings to the pork chops. Turn chops occasionally to evenly coat both sides.
It is best to check with a meat thermometer at the thickest part of the chop. It should read at least 145F. It takes 5-7 minutes.
Serve over mashed potatoes and pour over remaining glaze.