Skillet Pork Chops with Bourbon Mustard Sauce

It’s important to use cold butter when finishing the sauce — whisking it in little by little helps emulsify and thicken it. Make sure the heat is turned off immediately after the last bit of butter melts so it doesn’t come to a simmer. (If it does, you risk a thin, oily sauce.) It will continue to thicken as it cools.

4 bone-in pork chops (8 to 10 oz. each, about 1-inch thick)

kosher salt and freshly ground black pepper

2 tablespoonsvegetable oil

1 mediumshallot, peeled and minced

¼ cupbourbon

1 cupchicken stock

4 teaspoonswhole grain mustard

1 teaspoonfresh lemon juice

1 teaspoonbrown sugar

4 tablespoonsunsalted butter, diced into small cubes and chilled

2 tablespoonsminced parsley or chives

Note: Ingredients may have been altered from the original.

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