Pan Roasted Pork Chops with Bourbon Sauce

This pork chop recipe is super easy and the sauce is so tasty! Yes, the sauce is the star here - yum! I think that it is the perfect recipe for this time of year. I served the pork chops with baked sweet potatoes and roasted brussels sprouts - healthy and delicious!

Pan Roasted Pork Chops with Bourbon Sauce
Recipe courtesy of Cuisine at Home magazine, June 2002
Pork Chop Brine:
Dissolve in one gallon resealable freezer bag:
2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups ice water
Dissolve salt and sugar in hot water. It helps to set the bag inside a large bowl in case of spills or leaks. Add ice water to brine. This will cool the brine quickly. Add the pork and seal the bag and refrigerate for 1-2 hours. Just before cooking, dry chops to remove excess brine.
4 1″-thick brined rip chops
2 T olive oil
1 T garlic, chopped
1 T shallot, chopped
1-1/2 cups chicken broth
1/3 cup bourbon
1/4 cup brown sugar
1 T apple cider vinegar
2 T heavy cream
Reserved pork chops
Preheat oven to 425. Season chops with pepper. Dust lightly with flour. Brown one side in olive oil over medium-high heat. Turn, cover and roast in oven for about 10 minutes. While the chops are in the oven, saute garlic and shallot in 1 T drippings over medium-high heat until soft. Deglaze pan with bourbon and broth. Add sugar and vinegar; reduce by half. Add cream and pork chops to pan and cook for 2 minutes each side until sauce is thick. Makes 1 cup sauce.