Pork Chops With Bourbon Tomatoes - cooking recipe

Ingredients
    4 (1-inch thick) pork chops
    salt and ground black pepper to taste
    1 2/3 tablespoons olive oil, divided
    1/2 onion, minced
    2 cloves garlic, minced
    1 pint cherry tomatoes
    1 tablespoon brown sugar
    1/4 cup bourbon whiskey
    3/4 cup beef broth
    1 tablespoon minced fresh flat-leaf parsley
Preparation
    Season pork chops with salt and black pepper.
    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until nearly cooked through, 3 to 5 minutes per side. Remove pork chops to a plate, retaining oil and drippings in the skillet.
    Pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. Cook and stir onion in oil mixture until translucent, about 5 minutes. Stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. Remove onion mixture to a bowl.
    Pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. Add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over the tomatoes; stir.
    Pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
    Return pork chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve dish sprinkled with parsley.

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