Parisfox
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Bourbon Pork Chops or Chicken BreastsBourbon Pork Chops or Chicken Breasts
2 pork chops or boneless chicken breasts
3 T butter (preferably clarified)
1 T olive oil
3 T bourbon
1 C thinly sliced mushrooms
1/8 tsp dried thyme
1 T Dijon mustard
1/4 C heavy cream
1 T minced parsley
2 T minced shallot (didn't have any-used a bit of garlic instead)
Salt and pepper the chops/breasts. In a skillet large enough to hold the chops, sauté them in 2 T butter and the olive oil over med-high heat until nicely browned on both sides. Pour in the bourbon and swirl it around in the pan over med-high heat until it reduces to a thin syrupy glaze. Add the shallot and mushrooms, cover the pan, and cook 5 minutes. Sprinkle the thyme over the chops. Add the mustard and cream, cover and simmer for 25 minutes. Remove the chops/breasts to a plate and add the remaining butter to the pan and swirl it into the mustard sauce. Pour the sauce over the chops and sprinkle with parsley.
Per serving: 3g carbs.
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