Pork chops are great for a chilly night, when you want a hearty dinner and the take a nap. With the addition of bourbon and maple syrup, you can't really go wrong. I didn't have any bourbon, so I substituted with Rye Whiskey, which has a sweeter taste than bourbon.
8 boneless center cut pork chops
1 tsp. salt
1 tsp. pepper
1/2 tsp. smoked paprika
1 tbsp. olive oil
1/4 cup chicken stock
3/4 cup bourbon (I used a Rye Whiskey)
3 tbsp. brown sugar
1 garlic clove, minced
1 tsp. apple cider vinegar
1 tsp. Worcestershire sauce
2 tbsp. maple syrup
1/2 tsp. Dijon mustard
Preheat oven to 350 degrees F.
In a saucepan, combine bourbon, sugar, maple syrup, garlic, Worcestershire, vinegar and mustard.
Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring occasionally. Remove from heat and let sit to thicken.
Pound pork chops and season on both sides with salt, pepper and paprika.
In a large skillet, heat oil and add pork chops.
Sear on both sides until golden brown, 2-3 minutes each.
Place seared pork chops in a large pan.
Deglaze skillet with chicken stock and pour over pork chops.
Bake for 15 minutes.
Remove from oven, pour glaze over chops.
Stay Hungry my friend!
|Bourbon chops and mashed sweet potato|