Whiskey-Glazed Pork Chops

This recipe gives you a shot of garlic and a whiskey glaze to add some kick to your pork chop dinner.

2 Tbsp vegetable oil
1 lb broccoli florets
8 oz fresh mushrooms, stemmed and cut into 1" pieces

1/2 cup plus 3 Tbsp water

1/4 cup plus 1 Tbsp soy sauce

1/4 tsp freshly ground pepper

4 center-cut boneless pork chops (3/4" thick)

2 garlic cloves, lightly smashed

2 Tbsp whiskey

2 Tbsp sugar

Thinly sliced green onions for garnish

In a 12" skillet, heat 1 Tbsp oil over medium-high heat until hot.  Add broccoli and mushrooms.  Cook 1 minutes; stir in 1/2 cup water and 1 Tbsp soy sauce.  Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated.  Transfer to serving plates; keep warm.

Wipe out skillet and heat remaining Tbsp oil over medium heat.  Sprinkle 1/4 tsp pepper on pork to season both sides.  Add pork to skillet and cook 7 - 8 minutes or until browned on the outside and barely pink in the center, turning once.  Transfer pork chops to plate.

To same skillet, add garlic, whiskey, sugar, and remaining 1/4 cup soy sauce and 3 Tbsp water; simmer 4 - 6 minutes or until sauce is the consistency of thin syrup, stirring occasionally.  Stir in any accumulated pork juices from plate.  Remove and discard garlic.  

Divide pork chops among plates with broccoli mixture.  Spoon sauce over pork.