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Joy and Pork Chops with Bourbon-Mustard Sauce

Story Created: Oct 4, 2010 at 2:34 PM CDT

Story Updated: Nov 2, 2010 at 4:28 PM CDT

By Scott Koeneman / Fight theFatFoodie.com

A face can say so much without a word being spoken. When we sit down for family dinners, I like to sit back a moment and watch as Nancy and Quinn start in. I'm waiting for "that" face, the one where the eyes close and that deep exhalation of satisfaction can be heard. When I get "that" face, I know that the dish is more than good.

These chops and sauce got "that" face.

It wasn't just the perfect sear or the tangy, creamy sauce. It was the combination, greater than individual parts, that came together to take away the cares of the day and brings everyone together for a few minutes of bliss. That face, and everything that comes with it, is one of my great joys in life.

My thanks to FoodNetwork.com, for the recipe that inspired this one.

I served this dish with broccoli roasted with Parmesan and fresh sweet corn.

One chop and sauce is only 201 calories with 7 grams of fat and no fiber.

Let's eat!

Pork Chops with Bourbon-Mustard Sauce
Makes 4 servings
Ingredients:
4 pork chops (4 ounces each with most of the fat trimmed)
2 teaspoons kosher salt
Freshly ground black pepper
2 teaspoons canola oil
2 teaspoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons non-fat Greek yogurt

Directions:
Heat a large skillet over medium-high heat.

Pat the chops dry and season on one side with half the salt and pepper.

Add the chops to the skillet seasoned side down and cook until the chops are brown, about 3 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn over. Continue cooking until firm and an instant-read thermometer registers 140F, about 3 minutes more. Transfer the chops to a plate, cover with foil and let rest.

Skim off any fat remaining in the skillet. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Remove from heat and whisk in the mustard and the yogurt. Adjust the seasoning with salt and pepper and serve with the pork chops.

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