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Sautéed Pork Chops with Bourbon Glaze

Sweet bourbon-glazed pork chops — talk about a top-notch meal. Since pork is a southern thing, it seemed only natural to pair these chops with another southern favorite — bourbon. And it doesn’t take much of this simple bourbon-enhanced sauce to put these tender chops on a higher level of culinary creativity. Once simmered, the alcohol burns off and the sauce takes on a sweet, oaky flavor. But note, breakfast pork chops are very thin, so don’t turn your back on them or they can burn.

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Ingredients

COMBINE:

Sauté:

OFF HEAT, DEGLAZE:

WHISK IN:

Smoked paprika gets its flavor from chile peppers that have been dried over burning oak. It adds a delightfully smoky taste to these chops.

Instructions

Combine brown sugar, paprika, granulated garlic, pepper, and ¼ tsp. salt; press into chops.

Sauté pork chops in oil in a nonstick skillet over medium-high heat until brown, 3–4 minutes per side. Transfer chops to a plate and tent with foil.

Off heat, deglaze skillet with bourbon and return skillet to stove top, being careful bourbon does not ignite. (Keep a lid nearby to extinguish the flame if need be.)

Whisk in maple syrup and Dijon, season with remaining ¼tsp. salt, and bring to a boil. Whisk together water and cornstarch, whisk into sauce, and boil until sauce thickens. Serve chops with sauce.

Keep an eye on the chops — they are thin, will cook quickly, and the sugar in the rub will burn.

Keep an eye on the chops — they are thin, will cook quickly, and the sugar in the rub will burn.

Bourbon is a high-proof alcohol, so deglaze skillet off heat to prevent the sauce from igniting.

Bourbon is a high-proof alcohol, so deglaze skillet off heat to prevent the sauce from igniting.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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