Cook the pork chops most of the way in oil in a saute pan, then return them to the pan in the simmering glaze to finish cooking.more
Adapted from food.com
T. vegetable oil
bone-in pork chops (6 oz each), seasoned with salt and black pepper
T. minced shallots
can sliced peaches in syrup (15 oz) drained
cup maple syrup
Heat oil in a saute pan over medium heat. Add chops and brown on both sides, about 5 minutes per side. Transfer chops to a plate and keep warm. Add shallots to pan and saute 1 minute. Off the heat, deglaze pan with bourbon, scraping up any brown bits. Return pan to heat and add peaches and maple syrup. Bring sauce to a boil and simmer until glossy, 5 minutes. Return chops to pan to heat through. Chops are done when an instant-read thermometer inserted into the thickest part registers 145 degrees. Transfer chops to a plate, tent with foil and let rest 5 minutes. Serve chops with peaches and glaze.