Drunken Chops Recipe

Make brine

In a medium bowl, dissolve 2 tbs kosher salt and 1 tbs sugar into 1 cup warm water. Add 3 cups cold water to cool the solution. Stir in peppercorns, bay leaf and smashed garlic cloves. Cool brine completely if still warm.

Brine chops

Place the pork chops in a container or resealable bag and pour the cooled brine over them until submerged. Refrigerate for 30 minutes to 2 hours (30–60 minutes for 1–1¼" chops is sufficient for mild brining).

Dry and rest

Remove chops from brine, discard brine, and pat pork chops very dry with paper towels. Let rest on a wire rack at room temperature for 20–30 minutes while other components are prepared. Season lightly with 1 tsp salt and 1/2 tsp pepper just before searing (reduce added salt if you prefer less).

Cook chops

Preheat oven to 400°F (200°C). Heat a heavy oven-safe skillet over medium-high heat and add 1 tbs neutral oil. When shimmering, add pork chops and sear 2–3 minutes per side until a deep golden crust forms. Add 1 tbs butter to the pan; spoon melted butter over chops for 30 seconds. Transfer skillet to oven and roast 6–8 minutes or until internal temperature reaches 140–145°F (60–63°C) for slightly pink center. Remove chops to a plate and tent loosely with foil to rest 5–7 minutes (carryover will bring to 145°F).

Saute aromatics

While chops rest, wipe out the skillet leaving brown bits. Return to medium heat and add 2 tbs butter. Sauté the minced shallot until translucent, about 1–2 minutes.

Deglaze and flame

Carefully pour 1 tbs of apple cider or measured whiskey into the pan to deglaze, scraping up browned bits. If using real whiskey, tilt pan and ignite briefly with a long match or use a lighter to flambé to burn off alcohol (optional). Let flame subside and reduce by half, about 30 seconds to 1 minute.

Build glaze

Add 1 cup chicken stock, 2 tbs brown sugar, 1 tsp Dijon, 1 tsp soy sauce and 1 tsp lemon juice. Bring to a simmer and reduce gently 4–6 minutes until slightly syrupy.

Thicken & finish

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk slurry into simmering glaze until glossy and thickened, about 30–60 seconds. Season with 1 tsp salt and 1/2 tsp freshly ground pepper to taste. Keep warm.

Glaze chops

Return rested pork chops to the skillet and spoon glaze over them to coat. Let chops sit 1–2 minutes in glaze before plating to absorb flavor.

Cook potatoes

Place cubed potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil, reduce to simmer and cook until fork-tender, about 12–15 minutes.

Mash & season

Drain potatoes well and return to warm pot to dry for 1 minute over low heat. Add 2 tbs butter, 1/2 cup milk and 2 tbs sour cream. Mash to desired texture. Stir in 3/4 cup grated sharp cheddar until melted and incorporated. Season with 1 tsp salt and 1/2 tsp pepper. Keep warm; cover to prevent a skin from forming.

Prepare batter

Combine 3/4 cup all-purpose flour, 1 tbs cornstarch and 1/4 tsp baking powder with 1/2 tsp salt in a bowl. Whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms. Chill briefly if batter warms.

Heat oil

Pour 2 cups vegetable oil into a medium skillet to a depth of about 1/2 to 3/4 inch. Heat to 350°F (175°C) or until a small drop of batter sizzles and browns in about 30 seconds.

Fry onions

Toss sliced onion rings lightly into batter to coat, shaking off excess. Fry in batches 2–3 minutes until golden brown and crisp, turning as needed. Do not overcrowd. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if necessary.

Prepare and roast or sauté

If roasting: Toss 10 oz seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a sheet pan and roast in the 400°F oven for 10–12 minutes until tender-crisp and lightly browned. If sautéing: Heat 1 tbs olive oil in a skillet over medium-high heat, add vegetables and sauté 4–6 minutes until tender-crisp; season to taste.

Spoon a bed of cheddar mashed potatoes onto each plate. Place one rested, glazed pork chop atop the potatoes. Spoon additional whiskey glaze over the chop and around the plate. Arrange seasonal vegetables alongside. Top the chop and potatoes with a generous handful of crispy fried onions. Garnish with chopped parsley and serve with lemon wedges on the side.