Marinade
- 2 (14oz) Duroc Tomahawk Pork Chops
- ½ cup bourbon
- 1/3 cup Blis Bourbon Barrel Maple Syrup
- ¼ cup balsamic vinegar
- 2 tablespoons whole grain mustard
- 4 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon fennel seeds, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Combine ingredients and marinate overnight.
Pan Sauce Ingredients
- 2 oz bourbon
- ¾ cup chicken broth
- 3-4 sprigs rosemary
- 4 garlic cloves, crushed
- 3 tablespoons butter
- salt & pepper to taste
1. Heat an oven proof skillet over medium high heat & preheat oven to 400 degrees.. Remove pork chops from marinade and wipe with paper towel. Season with salt & pepper.
2. Lightly oil hot skillet and sear chops 1-2 minutes on each side, or until golden brown. Remove from pan and set aside.
3. Carefully add bourbon to pan and allow to reduce. Next add chicken broth, butter, garlic and rosemary and bring to a boil.
4. Return pork chops to the pan with their juices and place in oven. Cook until the internal temperature reaches 145 degrees, about 10-15 minutes.
5. Remove from heat and allow to rest for 10 minutes before slicing. Serve with bourbon pan sauce.