Bone-in Pork Chops

steps

Make the Marinade

1. In a large zip-top bag, combine the reduced bourbon, soy sauce,Worcestershire, brown sugar, and garlic.
2. Seal the bag, give it a toss to mix it, and add the pork chops.
3. Reseal the bag, getting out as much air as possible. Place the bag on a plate and marinate in the fridge for at least 10 hours or up to overnight.

Make the Pork Chops

1. Preheat the oven to 350 degrees.
2. When you’re ready to cook them, remove them from the marinade and pat dry with paper towels. Discard the marinade.
3. In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the pork chops and cook for 4 minutes on each side, until nicely browned on both sides.
4. Transfer the pork chops to a sheet pan. Let the pork chops finish cooking in the oven for 10 to 12 minutes, until fully cooked through but still moist in the middle.
5. Meanwhile, clean out the skillet with a paper towel and place over medium-high heat. Add the butter. When it foams, add the mushrooms, garlic, and shallot. Cook for 2 minutes.
6. Add the brussel sprout leaves and cook for 1 minute.
7. Transfer all the vegetables from the skillet to the sheet pan with the pork chops.

Make the Bourbon Whole-Grain Mustard Sauce

1. Return the skillet to high heat. Deglaze the pan with the bourbon. Cook until the bourbon is almost all gone, scraping the bottom of the pan to lift any caramelized bits.
2. Add the stock and boil for 3 minutes, or until the stock reduces by a third. Add the cream and cook for 2 minutes more, then turn off the heat and whisk in the mustard. Season with salt and pepper.
3. Transfer the pork chops to a platter. Spoon some vegetables on top of the pork chops. Spoon the sauce around the pork chops and serve right away