In a bowl, whisk together whiskey, apple juice, brown sugar, Dijon mustard, apple cider vinegar, vanilla extract, and cayenne pepper.
Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour.
Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.
Heat a skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm.
Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter.
Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.
Sauté greens, cherry tomatoes, apple juice, butter, and garlic in a large sauté pan with 2 T Canola oil over high heat for 3 minutes, season with salt and pepper.
Divide hot greens among 4 dinner plates, top with pork and sauce.
Ingredients
4 ea. Allegiance® Pork, Loin Chops, 12 oz. - 14 oz. bone in
