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I discovered this ridiculously simple idea for sprucing up an ordinary pork chop in a handy travel guide/cookbook called The Southern Foodie: 100 Places to Eat Before You Die (and the Recipes That Made Them Famous). Nashville-based writer Chris Chamberlain scoured the region in search of the best restaurants serving honest, local eats, and shares recipes for some of those defining dishes. This one is from the Old Firehouse Restaurant in Hollywood, South Carolina.
1 pound brown sugar
1 cup water
1 cup Jack Daniel’s Tennessee Whiskey
2 pounds boneless pork loin, cut into 4 (1-inch-thick) chops
1. In a large bowl, combine the brown sugar, water, and whiskey.
2. Place the pork chops in the bowl, and marinate for 1 to 2 hours in the refrigerator.
3. Grill, sear, or broil the pork chops over high heat for 2 to 3 minutes per side.
Makes 4 servings.