Pork Chop and Pan Sauce

Ingredients

Everything

• 2 Thick center cut bone-in pork chops
• 2 Tbsp vegetable oil
• ½ cup shallots, minced
• ½ cup bourbon
• 1 cup chicken stock (with gelatin)
• ¼ cup heavy cream
• 2 Tbsp unsalted butter
• 1 Tbsp dijon mustard

Directions

All Steps

1. Start by placing shallow cuts through the fat to prevent curling chops. Add 2 tablespoons of vegetable oil to a stainless steel skillet and heat over medium-high until little wisps of smoke begin to show.
2. Gently lower the pork chops into the pan (placing away from you as not to splatter yourself with hot oil). Treat them like a steak - let them develop a deep golden crust then flip onto the other side and repeat. Cook until they reach an internal temperature of 135°F in the thickest part of the chop. Place on a warm plate to cool for 10 minutes while making the pan sauce.
3. Dump out all but 2 tablespoons of the remaining fat then add ½ cup of shallots and saute until soft. Deglaze with ½ cup of bourbon (preferably off heat to prevent a big flame) and 1 cup of the gelatin enhanced chicken stock. Scrape all the bits of fond off of the bottom then let it simmer. Season to taste with freshly ground pepper and kosher salt. It is done when a spoon or whisk leaves a streak when running across the pan.
4. Once finished, kill the heat and add ¼ cup of heavy cream and whisk together. Then add 2 tablespoons of unsalted butter and whisk until completely combined.
5. After the butter has completely melted, add 1 tablespoon of dijon mustard and whisk together until homogenous. Taste for seasoning.
6. Once finished and ready to serve, pool the sauce on a serving plate and then put the pork chops on top. Finish with a sprinkle of parsley. Serve and enjoy!