Preheat oven to 400ºF.
Place a large oven-safe skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chops with salt and pepper and sear in the pan until deep golden brown, about 5 minutes per side.
When the chops are seared, add 1 tablespoon EVOO, about 1 turn of the pan, to the pan along with the mustard, stock, honey and butter. When the liquids have come up to a bubble, pour the bourbon into the skillet, remove it from the heat and carefully flame it with a lighter. Note: if you’re not comfortable doing this, just continue boiling the sauce and the alcohol will cook away – this is just way more fun!