Pork chops with bourbon, cream and Dijon pan sauce

Make shallow cuts through the fat and into the sinew around the outside of the loin so the chops do not curl.

Heat vegetable oil in a stainless skillet over medium-high until it wisps smoke; lower the chops in away from you.

Leave until a deep golden brown crust forms, flip once they lift easily, and cook to 135F at the thickest part.

Rest on a warm plate 10 minutes while the sauce is built.

Pour off all but about two tablespoons of fat; saute a few handfuls of shallot until soft and fragrant.

Deglaze with half a cup of bourbon, carefully and preferably off heat to avoid a flare-up.

Add a cup of gelatinized chicken stock; scrape, simmer, season, scrape again, then turn off the heat.

Whisk in about a quarter cup of heavy cream, then mount with butter.

Add a heaping tablespoon of Dijon mustard for acid; taste and adjust.

Pool sauce on the plate, top with the chop, and sprinkle with parsley.