A simple recipe with complex flavors
Whether or not alcohol remains in a cooked dish and the amount, depends on the method in which the food was prepared. When food is cooked at a high temperature for an extended period of time, such as stew or soup, most of the alcohol evaporates. The boiling point of pure alcohol is 173° F., which is lower than that of water at 212° F. Therefore, recipes that intend for a portion of alcohol to remain in the food will direct you to integrate the alcohol toward the end of the cooking process. Clearly, lightly cooked recipes will sustain the majority of the alcohol.
Feel free to substitute whiskey ounce for ounce in most recipes if you wish. As well, don’t hesitate to experiment with different types of liquors. When you do substitute, be aware that generally, the darker liquors are more compatible with darker meats. Usually, it is not necessary to use the expensive brands of liquor. When a recipe calls for s small amount, single serving bottles are available at nearly all liquor stores.
2 TBSP brown mustard
1 tsp dark brown sugar
1 TBSP whiskey
2 center-cut bone-in pork chops, 1 ½” thick
1 clove minced garlic
Salt and pepper
¼ tsp onion powder
½ tsp garlic powder
Set the grill to medium-high.
In a mixing bowl, combine brown sugar, mustard, and whiskey to make the glaze. Rub the pork chops with garlic and remaining dry ingredients. Brush the pork chops with half of the glaze.
Place the pork chops on the grill for about 20 minutes. They should appear slightly charred. Brush the chops with the rest of the glaze before serving.