Bourbon-Mustard Glazed Pork Chops

Aired on: March 5, 2009

Serve with Minty Pea Mash and Bacon and Sweet Potato Hash alongside.

Ingredients

3 tablespoons EVOO - Extra Virgin Olive Oil, divided
4 bone-in pork chops (each about 1 1/2-inches thick)
Salt and ground black pepper
3 tablespoons grainy mustard
1/2 cup chicken stock
4 tablespoons honey
2 tablespoons butter
2 ounces bourbon (2 hearty glugs from the bottle or 1 nip)

Yields: 4 servings

Preparation

Preheat oven to 400ºF.

Place a large oven-safe skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chops with salt and pepper and sear in the pan until deep golden brown, about 5 minutes per side.

When the chops are seared, add 1 tablespoon EVOO, about 1 turn of the pan, to the pan along with the mustard, stock, honey and butter. When the liquids have come up to a bubble, pour the bourbon into the skillet, remove it from the heat and carefully flame it with a lighter. Note: if you’re not comfortable doing this, just continue boiling the sauce and the alcohol will cook away – this is just way more fun!

Season the sauce with salt and pepper, and let it continue to bubble until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking the chops, about 5 minutes.

Serve the finished chops doused in any extra pan glaze with Minty Pea Mash and Bacon and Sweet Potato Hash alongside.