Whiskey Miso Pork Chops

The ingredients are simple. Chicken breasts would work beautifully in this recipe as well. Adapted from steamykitchen.com.

Ingredients

1/2 cup	120 ml	whiskey
1/4 cup	60 ml	apple cider vinegar
1 1/2 tablespoons	23 ml	miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon	15 ml	brown sugar
1 tablespoon	15 ml	grainy mustard
4		pork chops, about 1-inch thick
1 tablespoon	15 ml	cooking oil
1 tablespoon	15 ml	minced fresh parsley

In a sealable bag, combine the whiskey, apple cider vinegar, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.
When ready to cook, remove the pork chops from the bag. Wipe off marinade from the pork chop, reserving as much of the marinade as possible in the bag.
Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add the pork chops and cook for 2 minutes. Flip the pork chops, then pour the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1 inch, cut the time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on the counter.
Top with parsley. Serve with the whiskey miso sauce from the pan.