Center cut pork chops with a bourbon and mustard cream sauce

I made this for a friend recently who said this should come with a warning about how easy and addictive these are. Consider yourself warned! I made this to go with my old fashioned spinach pasta, and they paired quite nicely.

I love bourbon, but I haven't found many savory things to put it in.  I think that it pairs really nicely with the pork, but you could just as easily make this with chicken too, if you prefer.

Ingredients
1 1/2 tablespoons of olive oil
Salt and pepper
1-3 center cut pork chops (I used boneless, but use whichever cut of meat you like)
3 (or so) tablespoons of grain mustard (I used inglehoffer stone ground mustard)
1/4 cup of bourbon
Cream, to taste (or rather to make the sauce)

Method:
1. Heat olive oil in a saute pan.
2. Cook the pork chops. Add a bit of salt and a grinding of pepper to each. Depending on their thickness, they should just take about 3-4 minutes a side.

Mmmmm, happy pork chops!

3. Remove the chops. You will notice that there are brown bits in the pan-they will help make the sauce round and delicious!
4. Add the mustard.
5. Add the bourbon right on top of the mustard-it will likely sizzle and make some noise. Don't be alarmed. Stir the bourbon in the pan. When you add alcohol to a hot pan, the scent can sometimes jump out and slap you in the face. Stir the mustard and the bourbon together, and you will notice the bourbon reducing.
6. Once the sharp alcohol mellows, add cream (to taste, but don't be too stingy, this is your sauce!)
7. Either drape the sauce on the chops, or return the chops to the pans and toss.
8. Eat greedily.

Pork chops ready to go! This sauce tastes like heaven.

Pork chop along side spinach pasta (I do sometimes just serve this with a green salad-as always, suit yourself.)