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Bourbon-Mustard Glazed Pork Chops

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“This is a Rachael Ray recipe. Havent seen one like this. I made it for dinner and it was delicious and so simple to prepare, a real 30 minute meal for any occasion. I cut my own chops from a boneless pork loin so you can adjust the thickness to your liking. Instead of salt and pepper I used seasoned salt and added 2-3 tablespoons of honey mustard to the sauce for extra creaminess. Oven cooking will depend on thickness of chops. Serve with rice and honey glazed carrots.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 400.
  2. Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
  3. When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away.
  4. Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.

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