Berkshire Pork Chop With Buffalo Trace Bourbon Mustard Sauce

• 4 Berkshire pork chops center cut, bone-in
• 2 teaspoons kosher salt
• 1 teaspoon black pepper freshly ground
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup Buffalo Trace bourbon
• 1 cup chicken stock
• 1/2 cup whole grain mustard
• 1/4 cup heavy cream

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. Add the oil and heat until shimmering. Add the chops seasoned side down and cook chops until golden brown.
3. 3. Add butter and cook for 1 minute more.
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. 1. Pour off any fat remaining in the skillet. Pull the pan from the heat and add the bourbon.
6. 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.
7. 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.
8. 4. Ladle Buffalo Trace Bourbon Mustard Sauce over Pork Chops and serve

berkshire pork chops center, kosher salt, black pepper, vegetable oil, unsalted butter, buffalo trace bourbon, chicken stock, whole grain mustard, heavy cream

Taken from www.yummly.com/recipe/Berkshire-Pork-Chop-with-Buffalo-Trace-Bourbon-Mustard-Sauce-2255083 (may not work)