Pork Chops with Mustard Bourbon Sauce

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I served this with broccoli rabe and egg noodles which made a nice hearty meal on a snowy day.
I think I'll double the sauce next time - I ended up adding additional chicken stock and mustard on the fly to stretch it which diluted the bourbon flavor a bit. My sauce thickened on its own and didn't need help, although I think I'll experiment with using half and half or fat free sour cream instead of heavy cream next time and then use constarch to thicken it. I'd put this recipe into a regular winter rotation if I could get the flavor without all of the fat.

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It is like pork chops with a kick in the pants. Next time I make these I will probably add some corn starch to thicken the sauce. I think it would go over better as a gravy type rather than a thinned out mustard. But good flavor.

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When we went to grab the bourbon for the sauce it seemed we had already finished off the bottle :, so we used good Brandy instead. It was absolutely delicious! The flambe worked perfectly and was a lot of fun. We served with rice pilaf, and the sauce was amazing over that as well.

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It's simple, easy, and delicious! The sauce is exquisite! It was my first time cooking pork chops but the dish turned out to be such a success for a romantic dinner.

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Loved the recipe but next will thicken the sauce with a little flour... I like a little thicker sauce... will make again

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Another good recipe from Tyler. Loved the flavors. I couldn't get the flame-thing going, but it was still very good. This is a nice company dinner entree.

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Great Chops!

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Like the unique taste of this. Definitely give it a try. Quite simple aslo.

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Love this recipe. One of our favorites. Highly recommend using mustard with the seeds for an even better sauce!

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The sauce was good although not sure if I like the sauce with the pork chops.. Flambe was fun...