Pork Chops with Spicy Peach Maple Bourbon Pan Sauce

Instructions

• Score the fat cap on the pork chops a few times, ensuring your cut goes through the fat and membrane underneath. This will prevent the chops from curling up as they saute.
• Place chops on a plate and season both sides with salt and pepper. Then with the palm of your hand or a meat mallet, give them a few pounds so they are all equal in thickness. They don't have to be thin, just even, so they all cook at the same time.
• Heat saute pan over medium heat and add oil. Once pan and oil are hot, sear chops on both sides, about 2-3 minutes per side, or until each side has browned some.
• Remove chops from pan and set aside on a clean plate.
• Deglaze pan with wine, making sure to stir any bits that have stuck to the pan into the liquid with a spoon.
• Add Peach Maple Bourbon Hot Sauce & Glaze to pan and stir to incorporate. Let mixture simmer for 1-2 minutes to meld the flavors.
• Return pork chops to pan, along with any accumulated juices that have appeared on the resting plate, and let everything simmer together for another 2-3 minutes more or until chops have cooked through (or have reached an internal temperature of 145F).
• As chops simmer, flip them over a few times so the sauce coats them well.
• Turn off heat and plate chops, 1-2 per person depending on size. Spoon pan sauce over chops, decorate plate with some peach slices if desired, and serve.