Prep 10 mins
Cook 30 mins
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.
- 3 tablespoons olive oil
- 4 pork chops, about 1 1/2 inches thick
- salt and pepper
- 3 tablespoons grainy mustard
- 1⁄2 cup chick stock
- 4 tablespoons honey
- 2 tablespoons butter
- 2 ounces Bourbon (or 1 nip)
- Preheat oven 400.
- Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
- 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.
- 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.
This is suburb!! It was soooo good! I wasn't sure I would like it because of the amount of mustard, but it turned perfect. I doubled everything except the whiskey, so that I would have enough sauce to put on mashed potatoes. I didn't set the whiskey on fire. My stove sits in a corner so I had 2 walls that I didn't want to set on fire. :) I have leftovers which I will make tonight. Since I will be heating the sauce, I might put some more whiskey in it and let it simmer for a little while. . I will definitely be making this often. Thanks for sharing your recipe. Made for PAC Spring '09