The instant I saw this recipe I was sold. If there are two things my husband enjoys it is bacon and bourbon. I thought the bourbon molasses glaze sounded delicious. I was a little nervous about cooking bone in pork chops. I've eaten a few dried out chops in my time and I didn't want that to happen to these.
Browned Pork Chops with Bacon and Bourbon-Molasses Glaze (adapted from Cooking Light)
⅓ c. molasses
¼ c. bourbon
½ t. salt
2 T. Dijon mustard
3 slices bacon
½ t. salt
½ t. black pepper
1. Preheat the oven to 400 degrees.
2. In a small saucepan whisk the molasses, bourbon, salt, and Dijon mustard over medium high heat until it begins to boil. Reduce the heat to medium low and boil for 8-10 minutes or until the sauce reduces to ½ cup.
4. Pat the pork chops dry and sprinkle with salt and pepper. Heat the remaining one tablespoon of bacon drippings until hot. Place the pork chops in the pans and heat for 4 minutes on each side. Remove from skillet and put on a baking sheet. Spoon one tablespoon of the molasses mixture over each pork chop.
5. Bake for 8-10 minutes. Drizzle with the remaining sauce and top with bacon.
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