Whiskey Soy Pork Chops

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

1. 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
2. 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
3. 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.
4. 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
5. 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.