| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 center-cut, bone-in, rib pork chops (about 3 pounds)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup bourbon
- 1/2 cup low-sodium chicken broth
- 1 tablespoon grainy mustard
- 3 tablespoons heavy cream
Instructions
- Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
- Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 204 mg |
| Sodium | 964 mg |
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 204 mg |
| Sodium | 964 mg |
Reviews
I love this recipe and have used it for years! I double or triple the sauce because it is so very good! I also double the amount of bourbon for a richer flavor.
I used Grey Poupon Country Dijon Mustard; it turned out delicious. Maybe you used a more potent mustard.
The only thing I could taste was the seeded mustard, so sad, I was quite excited at the reviews.
A delicious meal with German influences throughout. Husband and I made this and are inviting his fully German mother over to try too. We feel she really enjoy this meal and hopefully it will bring back memories and family stories she will share with us. Thank you Tyler Florence.
We LOVE these chops and the sauce. I have made it a few times, and will continue to make them at home and for company. I also like them with sauteed onions and mushrooms added to the sauce. These are wonderful, and very quick and easy.
Super delicious and so easy. Flambeed Jack Daniels for the sauce, which thickened in about 2 minutes of simmering. Served with smashed potatoes and carrots. Yum!
Very tasty and easy to make. Used Jim Beam bourbon, as that is what my husband likes. I didn’t flambe it because I don’t have a stove with a gas flame, I just let the bourbon reduce as instructed. It turned out great, I would make this one again.
I was expecting more sauce. Made as directed even though there were only 2 of us….very flavorful! And, glad I didn’t half! Also, followed a previous post recommendation for putting the chops in the oven while making the sauce…..good thing because they weren’t quite done after spending 10 min in the fry pan (they were 2 inches, bone-in….but the 10 extra min in a 350 oven did the trick! Served with bourbon mashed sweet potatoes….yummy!
I loved this recipe and it’s my go to when were in the mood for chops. I usually double though, because I make 4 to 6 chops at a time and were all sauce lovers.
I thought this sauce had a nice flavor. My husband and I are big bourbon lovers and I didn’t think it tasted like it really had any bourbon in it, but it was a good sauce. I think it would work well with beef or chicken too.