Recipe by twin01
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.
Top Review by AuntWoofieWoof
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
- 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)
Directions See How It's Made
- 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.