Aired February 27, 2009
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
- 4 bone-in pork chops (each about 1 1/2-inches thick)
- Salt and ground black pepper
- 3 tablespoons grainy mustard
- 1/2 cup chicken stock
- 4 tablespoons honey
- 2 tablespoons butter
- 2 ounces bourbon (2 hearty glugs from the bottle or 1 nip)
Preheat oven to 400F.
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 youre not comfortable doing this, just continue boiling the sauce and the alcohol will cook away this is just way more fun!
Season the sauce with salt and pepper, and let it continue to bubble until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking the chops, about 5 minutes.
Serve the finished chops doused in any extra pan glaze with Minty Pea Mash and Bacon and Sweet Potato Hash alongside.