PORK CHOPS WITH PEPPERY BOURBON-MAPLE PAN GRAVY
- 4 1 1/2 “pork shops (loin) about 10oz each
- 1/3 cup unbleached flour
- 2 T vegetable oil
- 3/4 cup chicken stock or canned broth
- 6 T bourbon
- 4 1/2 T maple syrup
- 1 cup whipping cream
- Freshly ground pepper
Season pork chops with salt.
Place flour in shallow dish. Dredge chops in flour, shaking off excess.
Heat oil in heavy large skillet over medium-high heat. Add chops and brown well, about 4 minutes per side.
Remove chops from skillet. Discard oil. Add stock, bourbon and maple syrup to skillet. Bring to boil over medium heat, scraping up any browned bits.
Return chops to skillet. Reduce heat, cover tightly and simmer until cooked through, turning once, about 15 minutes.
Transfer chops to platter and keep warm. Boil pan juices over high heat until syrupy, about 4 minutes. Add cream and cook until thick, stirring frequently, about 4 minutes. Season with salt and pepper. Spoon over shops.
Start to Finish Time: 0.35mins.