27 January 2007

Tennessee-Whiskey Pork Chops

Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks. Watch the glaze closely during the last few minutes of cooking ? the bubbles become very small as it approaches the right consistency.


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

? teaspoon vanilla extract

4 teaspoons cider vinegar

4 bone-in, center-cut pork chops, about 1-inch thick

2 teaspoons vegetable oil

Salt and pepper to taste

1 tablespoon unsalted butter


  1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla and 2 teaspoons vinegar together in medium bowl.  Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal.  Turn bag to coat chops with marinade and refrigerate 1 to 2 hours.  Reserve remaining whiskey mixture separately.
  2. Remove chops from bag, pat dry with paper towels and discard the marinade.  Heat oil in 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 and a peek into thickest part of a chop using paring knife yields still-pink meat l/4 inch from surface, 3 to 4 minutes per side.  Transfer chops to plate and cover tightly with foil.
  3. Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon.  Cook until reduced to thick glaze, 3 to 5 minutes.  Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet.  Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes.  Remove pan from heat.
  4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer), about 5 minutes.  Transfer chops to platter and spoon sauce over.  Serve.


Note:  Bourbon is fine but the caramel-flavored glaze you get with using Jack Daniel?s in this recipe is outstanding.

Source: Cook's Country

Black-Eyed Peas

1 pound dried black-eyed peas
2 quarts water,3 cups water1 medium onion -- finely chopped
3 cloves garlic -- minced1
(7 oz) can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup short-grain brown rice
3 large tomatoes -- peeled & choppedsalt to taste

Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat. Add peas. Let water return to a boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rise peas, discarding cooking water. In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours). Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes). Season to taste with salt. Serve in wide shallow bowls. Serves/makes 8