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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
BBQ Sauce Ingredients
  • 2 shot glasses of whisky, I used Cù Bòcan.
  • 1 tsp of garlic granules.
  • 1 tsp of onion granules.
  • 2 tbsps of Worcestershire sauce.
  • 2 tbsps of apple cider vinegar.
  • 400 ml of tomato ketchup.
  • 100 ml of yellow mustard.
  • 1 tbsp dark muscovado sugar.
  • 1 tbsp of honey.
  • 1 tbsp of Tabasco sauce.
  • 1 knob of butter.
Pork Ingredients
  • 2 x double thick pork chops, around 350g-400g each.
  • 1 shot glass of brandy, I used Cù Bòcan.
  • 1 knob of butter.
  • A few sprigs of fresh thyme.
Pork Chops with a Whisky BBQ Sauce Pork Chops with a Whisky BBQ Sauce

Pork Chops with a Whisky BBQ Sauce

@CuBocanWhisky have very kindly sent me out a bottle of their Highland Single Malt Scotch Whisky to try out and to come up with a dish using it. And here you have it, Pork in a whisky BBQ sauce. I’ve served it with some mixed greens and sweet potato mash, your welcome hahaha.


  1. The first thing to do is put all the BBQ sauce ingredients apart from the butter into a bowl and mix well. Then place to one side. This is going to make you more sauce than what you actually need for this recipe. 
  2. For the pork carefully remove the rind and score the fat in a criss-cross pattern. Then make 3 slices in the fat, this will prevent the chops from curling up.
  3. Rub the pork in olive oil and season heavily with salt. Now place fat side down in a nonstick pan over high heat. Allow that to render down. 
  4. Once the fat is golden, lie the pork chops flat and cook over a medium to high meat for around 4-5 minutes on each side. To finish off the pork add the butter and thyme. Allow the butter to melt and base the pork in the butter and thyme. Then remove from the pan and allow to rest.
  5. Deglaze the pan by pouring in the whisky and letting that reduce. Maybe have a little chef shot at the same time hahaha. 
  6. To finish of the dish off, add around half of the bbq sauce to the pan along with the butter. Simmer over a medium to low heat so the sauce warms up, the butter melts and the sauce reduces slightly. Now add the pork to the sauce, coat and give it a couple of minutes.


Slice the pork, sprinkle with some flaky salt and serve with your favourite sides. 


Pork Chops with a Whisky BBQ Sauce Pork Chops with a Whisky BBQ Sauce

Pork Chops with a Whisky BBQ Sauce

@CuBocanWhisky have very kindly sent me out a bottle of their Highland Single Malt Scotch Whisky to try out and to come up with a dish using it. And here you have it, Pork in a whisky BBQ sauce. I’ve served it with some mixed greens and sweet potato mash, your welcome hahaha.

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
BBQ Sauce Ingredients
  • 2 shot glasses of whisky, I used Cù Bòcan.
  • 1 tsp of garlic granules.
  • 1 tsp of onion granules.
  • 2 tbsps of Worcestershire sauce.
  • 2 tbsps of apple cider vinegar.
  • 400 ml of tomato ketchup.
  • 100 ml of yellow mustard.
  • 1 tbsp dark muscovado sugar.
  • 1 tbsp of honey.
  • 1 tbsp of Tabasco sauce.
  • 1 knob of butter.
Pork Ingredients
  • 2 x double thick pork chops, around 350g-400g each.
  • 1 shot glass of brandy, I used Cù Bòcan.
  • 1 knob of butter.
  • A few sprigs of fresh thyme.
  1. The first thing to do is put all the BBQ sauce ingredients apart from the butter into a bowl and mix well. Then place to one side. This is going to make you more sauce than what you actually need for this recipe. 
  2. For the pork carefully remove the rind and score the fat in a criss-cross pattern. Then make 3 slices in the fat, this will prevent the chops from curling up.
  3. Rub the pork in olive oil and season heavily with salt. Now place fat side down in a nonstick pan over high heat. Allow that to render down. 
  4. Once the fat is golden, lie the pork chops flat and cook over a medium to high meat for around 4-5 minutes on each side. To finish off the pork add the butter and thyme. Allow the butter to melt and base the pork in the butter and thyme. Then remove from the pan and allow to rest.
  5. Deglaze the pan by pouring in the whisky and letting that reduce. Maybe have a little chef shot at the same time hahaha. 
  6. To finish of the dish off, add around half of the bbq sauce to the pan along with the butter. Simmer over a medium to low heat so the sauce warms up, the butter melts and the sauce reduces slightly. Now add the pork to the sauce, coat and give it a couple of minutes.


Slice the pork, sprinkle with some flaky salt and serve with your favourite sides.