1/2 Cup Jim Beam Bourbon Whiskey
1/2 Cup Apple Cider
2 Tbsp Light Brown Sugar
1 Tbsp Dijon Mustard
1/2 Tsp Vanilla Extract
4 Tsp Cider Vinegar
4 Bone-in Pork Chops
2 Tsp Vegetable Oil
1 Tbsp Unsalted Butter
1. Whisk Whiskey, cider, sugar, mustard, cayenne, vanilla and 2 tbsp vinegar together in a medium bowl, transfer half to a ziploc bag and add chops to marinate. refrigerate at least 1 hour to overnight.
2. Remove chops and pat dry with a paper towel, discard bag with marinade. In a large heavy skillet heat oil over medium heat. Season pork with salt and pepper and cook until well browned about 4 minutes per side. Transfer to a plate and cover with foil.
3. Add remaining whiskey mixture to skillet and deglaze scraping up brown bits with a wooden spoon. Cook until reduced, about 4 minutes. Reduce heat to med-low and add accumulated juices from pork. Add two remaining tsp vinegar and butter and simmer until sticky.
4. Add chops back to skillet and cook another 5 minutes making sure to completely coat the chops with glaze.
Near the end watch the glaze closely and if needed reduce heat to low to avoid burning.