I found this recipe in the Boston Globe Magazine. Since I had an opened bottle of bourbon, I figured I give it a try. The sauce was delicious.
6 boneless pork chops (about 3/4 inch thick)
salt and pepper
2 teaspoon of neutral oil
2 teaspoons unsalted butter
1/4 cup minced shallots
1 teaspoon minced fresh thyme
2 teaspoon flour
1/2 cup bourbon, reserve 1 tablespoon
1 cup low sodium chicken broth
2 teaspoon light brown sugar
1/8 teaspoon vanilla extract
2 teaspoon cider vinegar
1 tablespoon fresh snipped chives for garnish
Dry the meat well with paper towels and season generously with salt and pepper. In a large skillet over medium high heat, heat the oil. Add the pork and cook undisturbed until browned for 3 to 4 minutes on each side.
Transfer to a plate and cover with foil loosely to keep warm.
Off heat add 1 tablespoon of butter to the skillet swirling as the butter melts in the pan. Return the skillet to medium low heat and add the shallot, thyme and 1/2 teaspoon salt and cook and stir till the shallots are softened about 1 minute. Add the flour and cook , stirring for 1 minute longer. Off heat add the larger quantity of bourbon. Return to heat and adjust to medium. With a wooden spoon scrape the bottom. Simmer stirring constantly, cooking off the alcohol, about 1 minute. Add the chicken broth and any juices from the pork, accumulated on the plate. Raise the heat to medium high and reduce the sauce to 1/2 cup whisking constantly. It should take 5 minutes. Lower the heat to medium low add the brown sugar, vanilla, vinegar and the remaining 1 tablespoon of bourbon and pepper to taste. Whisk to incorporate and melt the sugar. Whisk in the remaining tablespoon of butter. Season to taste.