Sauteed Pork Chops with Bourbon Glaze

By lorik

Ingredients

• COMBINE:
• 1 Tbsp. light brown sugar
• 1 tsp. smoked paprika
• 1/2 tsp. each granulated garlic and black pepper
• 1/4 tsp. kosher salt
• 2 breakfast center-cut pork loin chops, trimmed (4 oz. each)
• SAUTÉ:
• 1 tsp. safflower oil
• OFF HEAT, DEGLAZE:
• 1/2 cup bourbon
• WHISK IN: 1 Tbsp. maple syrup
• 1 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1 Tbsp. cold water
• 1/2 tsp. cornstarch

Details

Servings 2
Cooking time 15mins
Adapted from cuisineathome.com

Preparation

Step 1

Combine brown sugar, paprika, granulated garlic, pepper, and 1/4 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 salt, and bring to a boil. Whisk together water and cornstarch, whisk into skillet, and boil until sauce thickens. Serve chops with sauce.

Per serving: 319 cal; 10g total fat (3g sat, 5g mono, 1g poly); 62mg chol; 568mg sodium; 16g carb (1g fiber, 12g total sugars); 25g protein; 1mg iron; 25mg calcium