3 tablespoons extra virgin olive oil (EVOO), divided
4 bone-in pork chops (each about 1 1/2 inches thick)
Salt and freshly ground black pepper
3 tablespoons grainy mustard
1/2 cup chicken stock
4 tablespoons honey
2 tablespoons butter
2 ounces bourbon (2 hearty glugs from the bottle or 1 nip)
Pre-heat the oven to 400ºF. Place a large, ovensafe skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Season the chops with salt and pepper and sear in the pan until deep golden brown, about 5 minutes per side. When the chops are seared, add 1 tablespoon EVOO, about one turn of the pan, to the pan along with the mustard, stock, honey and butter. When the liquids have come up to a bubble, pour the bourbon into the skillet, remove it from the heat and carefully flame it with a lighter. Note: If you’re not comfortable doing this, just continue boiling the sauce and the alcohol will cook away – the flame is just way more fun!
Season the sauce with salt and pepper and let it continue to bubble until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking the chops, about 5 minutes.
Serve the finished chops doused with extra pan glaze.