Sweeter, non peated whisky works best here so use whichever you have at home.
Ingredients
For the pork:
4 pork chops
Salt and pepper, to taste
4 tbsp whisky
Rind and juice of 1 orange
Knob of butter
Method: Season the chops on both sides with the salt and pepper. Sprinkle in the rind and add the whisky and orange juice. Let marinade for 30 minutes. Melt the butter on medium heat and sear the pork on both sides. Take out and set aside.
For the rest:
1/2 cup whisky
2 garlic cloves, grated
leftover pork marinade
few splashes Worcester sauce
300ml single cream
In the same pan you fried the pork in pour in the whisky in cook for 1 minute over high heat. add the garlic and pork marinade. Cook for 2 minutes, stiring every once in a while until it thickens a little. Add the Worcester sauce and single cream. Keep cooking and stiring for another 5 minutes or so, until everything is incorporated well together.
Put the pork in a riasting tin an pour the sauce on top. Ensure the pork is fully covered with the sauce. Cover with foil and bake for 35- 40 minutes on 200 degrees C. Serve with roasties.
Got any leftovers? The follwoing makes enough for 1 person as thats what I had left over. Put any left over roasties in a baking tray with 1 tbsp of its cooking fat. Top with 1 sliced pork steak and drizzle with 4-5 tbsp whisky sauce. Grate some cheese on top and bake for 15 mins until the cheese is melted and bubbling.
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