Berkshire Pork Chop With Buffalo Trace Bourbon Mustard Sauce

1. 1

   1. Preheat a large skillet over medium-high heat. Pat the chops dry, and season dried chops on one side with salt and pepper.

2. 2

   2. Add the oil and heat until shimmering. Add the chops seasoned side down and cook chops until golden brown.

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   3. Add butter and cook for 1 minute more.

4. 4

   4. Season the topside of the chops, and turn the chops over. Continue cooking until firm and meat thermometer reads 140 degrees F, about 4 to 5 minutes more. Remove chops.

5. 5

   1. Pour off any fat remaining in the skillet. Pull the pan from the heat and add the bourbon.

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   2. 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.

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   3. Simmer for 3 minutes, then whisk in the mustard and the cream. Turn off burner and whisk every few minutes until sauce coats whisk.

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   4. Ladle Buffalo Trace Bourbon Mustard Sauce over Pork Chops and serve

* Per serving · 4 servings · Values may vary.