Browned Pork Chops with Bacon and Bourbon

A glossy glaze coats these sweet and smoky pork chops, which start in a skillet to get a nicely browned exterior and move to the oven to finish cooking.

1/3 cup molasses
1/4 cup bourbon or apple cider
3 tablespoons Dijon mustard
3 slices bacon
4 bone-in center-cut pork loin chops (1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 400°F. Line small rimmed baking sheet with foil; spray with cooking spray. Whisk molasses, bourbon and mustard in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; boil 8 to 10 minutes or until reduced to 1/2 cup.

2. Meanwhile, cook bacon in large skillet over medium-high heat 6 to 8 minutes or until browned and crisp, turning once. Drain bacon on paper towels, reserving drippings in skillet; crumble bacon.

3. Pat pork chops dry; sprinkle with salt and pepper. Heat reserved drippings in skillet over medium-high heat until hot. Cook pork 7 to 10 minutes or until golden brown, turning once; place on baking sheet. Spoon 1 tablespoon of the molasses mixture over each chop.

4. Bake 8 to 10 minutes or until pork is pale pink in center. Drizzle with remaining glaze; top with bacon.

4 servings

PER SERVING: 400 calories, 19 g total fat (6.5 g saturated fat), 29 g protein, 21.5 g carbohydrate, 90 mg cholesterol, 770 mg sodium, .5 g fiber

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