browned pork chops with bacon & bourbon-molasses glaze

How To Make browned pork chops with bacon & bourbon-molasses glaze

• 1

  SKILLET BROWNING TIPS: 1. When preparing the meat, pat it dry to remove excess moisture; wet meat won't brown properly. (This is also important for chicken that will be oven-roasted.) It's okay to salt meat just before adding it to a hot pan. While salt draws out a bit of juice, this tiny amount actually facilitates browning. 2. Heat a large, dry skillet over medium to medium-high heat. Once the pan is hot, add the oil & heat it until hot. Then add the meat; it should audibly sizzle when it's placed in the pan. 3. Don't crowd the meat in the skillet. Placing the pieces too close together will create excess moisture & the meat will steam in its own juices instead of browning. If the sizzling stops as you add the meat to the pan, there are too many pieces in the pan. And if the juices start flowing from the meat & the meat is turning gray, either the pan is crowded or the heat is too low. 4. If the meat sticks when you turn it, it's not ready to be turned. Give it another minute or two & try it again.
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  2

  Preheat oven to 400 degrees F. Line small rimmed baking sheet with foil; spray with cooking spray. Whisk molasses, bourbon & mustard in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; boil 8 - 10 minutes or until reduced to 1/2 C.
• 3

  Meanwhile, cook bacon in large skillet over medium-high heat 6 - 8 minutes or until browned & crisp, turning once. Drain bacon on paper towels; crumble.
• 4

  Pat pork chops dry; sprinkle with salt & pepper. Heat drippings in skillet over medium-high heat until hot. Cook pork 7 - 10 minutes or until golden brown, turning once; place on baking sheet. Spoon 1 Tbsp of the molasses mixture over each chop.
• 5

  Bake 8 - 10 minutes or until pork is pale pink in center. Drizzle with remaining glaze; top with bacon.
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