Lunch / Dinner
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.
OFF HEAT, DEGLAZE:
Smoked paprika gets its flavor from chile peppers that have been dried over burning oak. It adds a delightfully smoky taste to these chops.
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.
Bourbon is a high-proof alcohol, so deglaze skillet off heat to prevent the sauce from igniting.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 62mg 20%
Sodium 568mg 23%
Carbs 16g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.