Bourbon Mustard Sauce Recipe

Pork Chops with Mustard Bourbon Sauce Recipe

WEBNov 16, 2016 · Directions. Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the …

Rating: 5/5(51)
1. Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
2. Pour off any fat remaining in the skillet. Pull 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. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
3. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Low Sodium Bourbon Chicken The Low Sodium Foodie

WEBAug 25, 2021 · Low Sodium Bourbon Chicken. Yield: 4 servings. Prep Time: 15 minutes. Cook Time: 13 minutes. Total Time: 28 minutes. A delicious low sodium meal of chicken cooked in an ooey-gooey bourbon sauce. This low salt bourbon chicken is delicious and will be a staple in your dinner rotation.

Rating: 4.6/5(12)

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Oven Roasted Pork Tenderloin with Spicy Mustard Sauce

WEBPreheat oven to 325 degrees F. Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined …

1. Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
2. Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
3. Preheat oven to 325 degrees F.

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