Pan Roasted Bourbon Pork Chops
These are the juiciest pan roasted pork chops you will ever eat! The bourbon sauce on top is amazing!
Servings: 4
Calories: 441kcal
Ingredients
- 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
Instructions
- 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.
Notes
To brine chops—add 1/4 cup of kosher salt and 1/4 cup sugar to 1 quart of very hot water; stir to dissolve. Let this come to room temperature then pour over the pork chops. Let the chops sit for 30 minutes to 1 hour. Drain and pat chops dry.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 20g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 201mg | Potassium: 628mg | Fiber: 1g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 1.1mg