Directions

1. In self-sealing plastic bag mix together mustard, sugar, bourbon and soy sauce; add chops, seal bag and toss to evenly coat chops. Refrigerate overnight, 4-24 hours.
2. Remove chops from marinade and discard marinade. Heat a heavy skillet over medium-high heat; brush a little vegetable oil over the surface. Cook chops about 4 minutes on one side; turn and cook about 4 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.