How to Make Brown Sugar Pork Chops First, pat the chops dry with a paper towel. Place them on a prepared baking sheet — I use aluminum foil for easy clean-up. Add a little mustard, then season ...

Add 3 cups cold water and bourbon. Place pork chops in a 9- by 9-inch baking dish and pour the brine over the chops. They should be submerged. Cover and refrigerate for 1 to 3 hours.

Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet.

2 each 12-ounce Bone-In Pork Chops ¼ cup Bourbon ¼ cup Brown Sugar, packed ¼ cup Soy Sauce 2 fresh garlic cloves, smash 2 pcs fresh sage, rubbed 4 pcs fresh thyme twigs DIRECTIONS ...

Add the oil to the skillet and, once that's smoking, add the pork chops. Cook for about 45 seconds to 1 minute until the chops have a deep brown crust, then flip and repeat on the other side.

Since pork chops tend to be lean and without a great deal of flavor on their own, they are a particularly good candidate for this technique.

Step 1 Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute.

Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter. Step 2 Add bourbon mixture to skillet and bring to boil.