Bourbon-Mustard Glazed Pork Chops

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven 400.
2. Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
3. 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.
4. 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.