April 4, 2012
Grilled Balsamic Whiskey Pork Chops
While having lunch with a friend, she had mentioned how she enjoyed some Pork Chops over St. Patrick's Day. Her boyfriend made it and all she could tell me was that they were marinated in Jameson whiskey to go with the Irish theme. Well, there is no shortage of Jameson whiskey in my house because my husband enjoys an occasional sip (or two).
I just so happen to have taken out some center cut Pork Chops to prepare for dinner. So off I was to experiment on a marinade with some Jameson. I figured, if I could get the marinade just right then I should be fine the rest of the way. It took me a few tries but used a basic whiskey vinaigrette as the base until I came up with what I believe would be a good balance on flavor and will give the chops a good taste without a hint of strong whiskey taste which sometimes I have found on grilled meats.
Here's what came out of my kitchen experiment:
6 bone-in center cut Pork Chops
1/4 cup olive oil +2 Tbsp
2 Tbsp balsamic vinegar
2 Tbsp Jameson whiskey
2 Tbsp Montreal Steak seasoning
Rinse, pat and dry pork chops. Transfer to a freezer bag. Combine remaining ingredients in a bowl and whisk until well blended. Pour marinade into pork then seal bag tightly. Marinate in refrigerator for 1 hour.
Pre-heat gas grill to 400 degrees. Adjust heat to medium. Drain marinade from pork chops. In a small bowl with a paper towel, add 2 Tbsp olive oil. Scrape grill grates with paper towel. Transfer pork chops and grill each side for 4-5 minutes. Transfer to a platter and cover with foil for 10 minutes before serving.
Enjoy this SARAPLICIOUS! dish.
Click here to print