Ingredients

The following ingredients have 4 Servings
  • 4 thick pork chops (about 1-inch, brined (see NOTES))
  • 1 tbs Flour (for dusting chops)
  • 1 Pinch black pepper
  • 2 tbs olive oil (divided)
  • 1 tbs minced garlic
  • 1 tbs minced shallot (OR onion)
  • 1.5 cups chicken stock
  • 1/3 cup bourbon
  • 1/4 cup brown sugar
  • 1 tbs cider vinegar
  • 2 tbs heavy cream

Instruction

  • Preheat oven to 425 degrees F.
  • Season chops with a pinch of pepper then dust lightly with flour.
  • Heat 1 tablespoon of the olive oil in a large heavy oven-proof skillet over medium-high heat. Brown chops on one side only. Turn, cover the pan and place in preheated oven for about 10 minutes.
  • Remove the chops to a warm platter and tent with foil. Drain pan of any liquid that accumulated.
  • Add the remaining 1 tablespoon of olive oil to the pan and heat over medium-high heat. Saute the garlic and shallot/onion until soft.
  • Deglaze the pan with the bourbon and stock. Add the sugar and vinegar. Reduce the liquid to half.
  • Add the cream and stir well to blend then add the pork chops and cook for 2 minutes on each side or until sauce is thick.