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Bourbon Braised Pork Chops

For a change of pace I thought I would share with you a pork chop recipe that is easy to make and is a great fall recipe. Butternut squash or some mashed potatoes would go great with these chops.

4 1-inch thick pork loin chop
1 tablespoon vegetable oil
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons brown sugar
2 tablespoons corn starch
1 cup water
1/4 cup orange juice
2 tablespoons bourbon
1/4 cup currants or raisins
3 tablespoons chutney

Yields 4 servings

Combine flour, salt and pepper in a plastic, resealable bag. Dredge pork chops in flour mixture, coating well.

Heat oil in a large skillet and brown chops on both sides. Remove chops from skillet and keep warm. Dissolve cornstarch in water and gradually add mixture to skillet scraping up brown bits. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook one minute while continuing to stir.

Remove skillet from heat and stir in orange juice, brown sugar, bourbon, currant or raisins and chutney. Return pork chops to skillet and spoon sauce over pork chops. Cover, reduce heat to low and simmer 1 hour or until pork chops are tender, stirring occasionally. Add additional water as necessary, to keep from sticking. Serve immediately.

Per Serving (excluding unknown items): 258 Calories; 9g Fat (33.3% calories from fat); 20g Protein; 19g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 312mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.