Name: Whiskey Soy Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 645 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops, about 1 inch thick; ¼ cup whiskey; ¼ cup soy sauce; ¼ cup brown sugar, packed

Whiskey Soy Pork Chops

The sweet-salty marinade turns sticky under the broiler and clings to the bone-in chops. Keep close watch in the last minutes, when that deep caramel can darken quickly.

By Betty Lou Gardner

Prep5 minCook15 minTotal10 hr 45 minDifficultyEasy

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Ingredients

ScaleDesired servings

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Whiskey Soy Marinade

4 bone-in pork chops, about 1 inch thick — about 1 inch thick
¼ cup whiskey
¼ cup soy sauce
¼ cup brown sugar, packed — packed

Instructions

Prepare the Marinade: In a shallow dish or zip-top bag, combine whiskey, soy sauce, and brown sugar. Stir until the sugar mostly dissolves. Before adding the pork, transfer 2 tablespoons of the clean marinade to a small covered bowl and refrigerate it for glazing.¼ cup whiskey, ¼ cup soy sauce, ¼ cup brown sugar, packed
Marinate the Pork Chops: Add pork chops to the remaining marinade and turn to coat thoroughly. Cover or seal and refrigerate about 10 hours or overnight. If using a shallow dish, turn the chops once halfway through marinating.4 bone-in pork chops, about 1 inch thick
Prepare for Broiling: Remove pork chops from the refrigerator 20–30 minutes before cooking. Set an oven rack about 6 inches from the heat source and preheat the broiler. Line the lower section of a broiler pan with foil, or line a rimmed baking sheet with foil and set an oven-safe wire rack on top.
Broil the Pork Chops: Remove the pork chops from the used marinade, let the excess drip off, and discard the used marinade. Arrange the chops on the prepared broiler pan or wire rack. Broil 5–6 minutes. Turn and broil 4–5 minutes more. Spoon the reserved clean marinade evenly over the tops and broil 1–2 minutes, watching closely, until the edges are dark and glossy and an instant-read thermometer inserted into the thickest part without touching the bone reads 145°F. If needed, continue broiling in 1-minute intervals. Discard any unused reserved marinade.marinated pork chops, reserved clean marinade
Rest and Serve: Using clean tongs, transfer the pork chops to a clean serving platter. Let rest 5 minutes before serving with rice, potatoes, or vegetables if desired.

Notes

Marinating: About 10 hours or overnight develops the intended flavor. If using a shallow dish, turn the chops once for more even coating.
Broiling: Keep the pork about 6 inches from the heat and add the reserved clean marinade only near the end. Watch closely because the sugar can darken quickly.
Pork Chops: Bone-in chops about 1 inch thick are more forgiving under high heat. Thinner chops will cook sooner, so rely on the thermometer rather than the clock.
Make Ahead: Mix the marinade and start the pork in the morning. Keep the 2 tablespoons reserved for glazing covered and refrigerated separately.
Storage and Reheating: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently, covered, until the center reaches 165°F.
Serving Suggestions: Serve with Brazilian Tomato Rice, Lemon Green Beans, or Crispy Roasted Potatoes.