Pork Chops with Bourbon and Mustard
These flavorful chops are a tasty way to impress weekend guests without spending all your time in the kitchen.
8 boneless pork chops, about 3/4-inch thick
1/4 cup brown sugar, firmly packed
1/4 cup Dijon mustard
1/4 cup bourbon
1 tablespoon minced green onion
1 garlic clove, minced
2 teaspoons Worcestershire sauce
2 teaspoons vegetable oil
1 tablespoon butter
Kosher or sea salt and freshly ground black pepper to taste
- Place chops in a shallow pan. Combine next six ingredients; add to pan with pork; mix well. Cover and refrigerate 2 to 24 hours. When ready to cook, remove chops from marinade. Reserve marinade.
- Heat oil in large skillet over medium-high heat; saute chops until well browned on both sides; about 6 to 8 minutes total. Remove from pan and keep warm.
- Pour off all oil. Add marinade to pan and heat to boiling; reduce heat and simmer a few minutes.
- Add butter; swirl pan to melt butter. Season to taste.
- Place chops on plates, spoon sauce over chops.
Makes 4 (2 chop) servings.
Recipe provided courtesy of National Pork Board.