Pepper-seared Pork Chops with Whiskey Cream Sauce

Ingredients

Pork Chops:
• 4 bone-in rib chops, 1 inch thick
• salt
• 2 tsp coarsely ground black pepper
• 2 tsp vegetable oil
Whisky Cream Sauce:
• 1 shallot, minced
• 1/2 cup low sodium beef broth
• 1/2 cup low sodium chicken broth
• 3 tbsp whiskey
• 2 tbsp heavy cream

Instructions

1. Pat the pork chops dry with a paper towel and season with salt. Sprinkle both sides generously with coarse pepper, pressing to adhere.
2. Heat the oil in a large skillet over medium high heat until shimmering but not smoking. Add the chops and brown on the first side for 3 minutes.
3. Flip the chops and reduce heat to medium. Continue to cook until center of thickest chop registers 135F on an instant-read thermometer, 5 to 10 minutes more.
4. Transfer chops to a serving platter and tent with foil.
5. For the sauce, add the shallot to the pan and cook until softened, about 2 minutes.
6. Add the broths and the whiskey and bring to a simmer, scraping up any browned bits. Simmer until thickened, about 5 minutes.
7. Stir in any accumulated juices from the chops and the cream. Simmer until just thick enough to coat the back of a spoon, about 3 more minutes.
8. Spoon over pork chops and serve.