8 boneless pork chops, about 3/4" thick
1/4 cup dijon mustard
1 Tbsp minced green onion
2 tsp Worcestershire sauce
1/4 cup brown sugar
1/4 cup bourbon
1 garlic clove, minced
2 tsp vegetable oil
1 Tbsp butter
salt and pepper to taste
Place chops in a shallow pan. Combine next 6 ingredients, add to pan with pork and mix well. Cover and refrigerate 2-24 hours. When ready to cook, remove chops from marinade and reserve marinade.
Heat oil in large skillet over med high heat; saute chops until well browned on both sides about 6-8 minutes total. Remove from pan and keep warm. Pour off oil. Add marinade to pan and heat to boiling; then reduce heat and simmer a few minutes. Add butter and melt. Season to taste. Serve sauce over chops.