Seared Pork Chops with Bourbon Dijon Sauce
Recipe Information
Seared Pork Chops with Bourbon Dijon Sauce
Cultural Context
Seared pork chops are a classic American dish, often associated with comfort food and family meals. The addition of bourbon and Dijon mustard in the sauce elevates the flavors, creating a rich and savory experience. This dish has become popular in modern American cuisine, often featured in home cooking and upscale restaurants alike, showcasing the versatility of pork as a protein.
bourbon
🥗Healthier: apple cider vinegar
💰Cheaper: whiskey
Apple cider vinegar can add acidity, but lacks the depth of flavor.
Dijon mustard
🥗Healthier: whole grain mustard
💰Cheaper: yellow mustard
Whole grain mustard provides a similar flavor with added texture.
chicken broth
🥗Healthier: vegetable broth
💰Cheaper: water with seasoning
Vegetable broth can reduce sodium, while water with seasoning is cost-effective.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier, while margarine is a cheaper substitute.
About 30 minutes prior to cooking, season the pork chops with salt, black pepper, and a little garlic powder.
Finely dice one small shallot or half of a large shallot and set aside.
Finely dice two cloves of garlic and set aside.
Heat a cast iron skillet on high for a few minutes and add a little olive oil or avocado oil until glistening.
Add the pork chops to the skillet and sear for about 4-5 minutes on each side, depending on thickness.
Sear the sides of the pork chops for about 1-2 minutes to render down the fat.
Remove the pork chops from the skillet and cover with tin foil to keep warm while they cool for about 5-6 minutes.
Let the cast iron skillet cool for about a minute before adding the shallots to avoid burning them.
Add the diced shallots to the skillet and cook for about 30 seconds to 1 minute.
Add the diced garlic and cook for about 20 seconds, being careful not to burn it.
Deglaze the pan with 2 ounces of bourbon, ensuring the heat is off to prevent fire.
After about 30 seconds, when the alcohol has burned off, add 1 cup of chicken stock and turn the heat to high to bring to a simmer.
Reduce the mixture for about 3-4 minutes until it thickens.
Add 1/4 cup of heavy cream and mix well.
Incorporate 2 tablespoons of cold butter until melted and well mixed.
Stir in 1 tablespoon of Dijon mustard to thicken the sauce and add acidity.
Season the sauce with salt and pepper to taste.
For plating, place the sauce at the bottom of the plate and put the pork chop in the middle to preserve the crust.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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