BOURBON GLAZED PORK CHOPS

BOURBON GLAZED PORK CHOPS 4 bone-in center-cut rib pork chops (about 1-inch thick) 4 strips crisp-cooked bacon, diced salt pepper garlic powder Glaze: ⅓ cup molasses ¼ cup bourbon -OR-apple cider 3 tbs dijon mustard Preheat oven to 400 degrees F. Line a large baking sheet with foil; set aside. In a large skillet, crisp fry bacon. Dice bacon. Reserve drippings and drain bacon on paper towels. Set aside. In a small saucepan, combine the molasses, bourbon and dijon mustard. Bring to boil over medium-high heat. Reduce heat to medium-low and boil for about 10 minutes or until there is about ½ cup of reduced glaze. Pat chops dry. Sprinkle with salt, pepper & garlic powder. Brown pork chops in reserved bacon drippings. Brown each side about 8-10 minutes. Place browned chops on prepared baking sheet. Coat each chop with about 1 tbs of the glaze. Bake in preheated oven 10-15 minutes. Remove and drizzle additional glaze over chops. Top with diced bacon.