- 2 New York (top loin) pork chops (6-ounces each)
- vegetable oil spray
- 1/4 cup whiskey
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 tablespoon dijon (style mustard)
- Trim visible fat from pork. Heat a nonstick skillet just big enough to fit chops in one layer over medium-high heat. Spray with vegetable oil spray. Add pork chops and brown 2 minutes, turn and brown 2 minutes. Lower heat to medium and add whiskey. Cover and cook the chops 5 to 7 minutes or until the internal temperature on a thermometer reaches between 145 degrees f. and 160 degrees F. Remove chops to a plate.
- Add water, brown sugar and mustard to the skillet. Stir to blend well and raise the heat to high. Continue to stir to make a smooth sauce.It will thicken as it reduces, about 3 minutes. Spoon sauce over chops.