Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cowboy Pork Chops with Bourbon-Mustard Pan Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick, bone-in pork chops get a bold “cowboy” spice rub, a hard cast-iron sear, and an oven finish, then are drenched in a glossy bourbon-mustard pan sauce with thyme, vinegar, and a hint of molasses. Perfect over creamy mashed potatoes.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings

Ingredients

  • 1 Tbsp chili powder

  • 1 1/2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 3/4 tsp freshly ground black pepper

  • 1/2 tsp light brown sugar

  • 1/4 tsp kosher salt (plus more to taste)

  • 4 bone-in rib-cut pork chops, 1 1/2-in. thick (about 12 oz each), patted dry

  • 2 Tbsp canola oil, divided

  • 5 Tbsp (2 1/2 oz) unsalted butter, cubed, divided

  • 1 shallot, finely chopped (about 1/4 cup)

  • 1 Tbsp fresh thyme, finely chopped (plus more for garnish, optional)

  • 1/4 cup (2 oz) bourbon

  • 1/2 cup unsalted chicken stock

  • 2 Tbsp whole-grain mustard

  • 1 Tbsp apple cider vinegar

  • 2 tsp unsulphured molasses

  • Mashed potatoes, for serving

Instructions

  1. Preheat & Prep: Heat oven to 350°F (175°C). Line a rimmed sheet pan with foil and place a wire rack on top.

  2. Make the Cowboy Rub: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, brown sugar, and 1/4 tsp kosher salt.

  3. Season & Temper (1 hour): Pat chops very dry. Rub spice mix evenly over both sides. Set on the rack and let stand at room temperature for 1 hour.

  4. Sear in Cast Iron: Heat 1 Tbsp canola oil in a large cast-iron skillet over medium-high. Sear 2 chops 2–3 minutes per side until deep golden; transfer back to the rack. Repeat with remaining 1 Tbsp oil and 2 chops. Wipe skillet clean, leaving a thin film of fond.

  5. Oven-Finish: Bake chops on the rack at 350°F until an instant-read thermometer in the thickest part reads 130°F, about 10–15 minutes. Rest 10 minutes; carryover brings them to 145°F (63°C).

  6. Bourbon-Mustard Pan Sauce: While chops rest, set the (wiped) skillet over medium and melt 1 Tbsp butter. Sauté shallot and thyme 1 minute. Add bourbon; scrape up fond and reduce ~1 minute. Stir in stock; simmer 3 minutes. Whisk in mustard, vinegar, and molasses. Reduce heat to medium-low; swirl in remaining 4 Tbsp butter until glossy, ~2 minutes. Season to taste.

  7. Serve: Slice chops from the bone or serve whole. Plate with mashed potatoes and spoon sauce over top. Garnish with extra thyme if desired.

Notes

  • Tempering the seasoned chops for 1 hour at room temp promotes even cooking and a juicier result.

  • Don’t crowd the pan while searing—work in two batches for best crust.

  • Sauce too sharp? Add a splash more stock or a small knob of butter. Too flat? A pinch of salt or a few drops of vinegar.

  • Safe finish temp for pork is 145°F (63°C) after resting.

  • Author: Amber
  • Prep Time: 15 minutes
  • Tempering: 1 hour
  • Cook Time: 35 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop & Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 pork chop with sauce
  • Calories: 680
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 42 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 23 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 0 g
  • Protein: 48 g
  • Cholesterol: 145 mg

Find it online: https://ambersbridal.com/cowboy-pork-chops-with-bourbon-mustard-pan-sauce/