The glaze on these chops is irresistible thanks to a combination of flavor notes from sweet to spicy to smokey...
- 6 (1/2 inch thick; 1 pound total) smoked bone-in pork rib chops
- 1 teaspoon(s) dry mustard
- 1/4 teaspoon(s) cayenne pepper
- 1 tablespoon(s) light-brown sugar
- 1 tablespoon(s) bourbon
- 1 tablespoon(s) safflower oil
- Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
- Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.