Whiskey Pork Chops

Like most of my recipes, this is another one that came from a quick look through the fridge and pantry. I will throw all modesty aside and say these are the best pork chops I have ever had. Although I've never tried it, I think the sauce would work great on chicken or turkey breast, too. My husband, Mike, usually requests that these are served with prosciutto wrapped asparagus and mashed potatoes, but I think buttered green beans are a great accompaniment, too. These cook quick, so prepare your sides while they are marinating. The first time I made these, I was living in an apartment with a tiny kitchen that had no vent hood, and plywood cabinets right above the stove - basically, I came pretty close to lighting the whole place on fire, so please be careful with this!

Whiskey Pork Chops
4-6 Thick Cut Pork Chops

Marinade:
Zest of 1 Orange
Juice of 1/2 Orange
1 Sprig of Rosemary, leaves removed and finely chopped
1-2 Sprigs of Tyhme, leaves removed and chopped
1/2 Shallot, minced
2 Cloves Garlic, minced
2-3 T Extra Virgin Olive Oil
Kosher Salt
Fresh-Ground Black Pepper

Sauce:
1/2 Shallot, Minced
2 Cloves Garlic, Minced
1/2 Cup Whiskey or Bourbon
Juice of 1/2 Orange
2-3 Cups Chicken Stock
1/4 Cup Dried Sweetened Cranberries (Craisins)
1 Sprig of Rosemary, Whole
1 Sprig of Thyme, Whole
1 T softened butter mixed with 1 T flour (make a paste)

1. Heat oven to 500° (don't be scared!)
   
2. Combine marinade ingredients in a zip-top bag and add pork chops. Seal bag and massage marinade into meat. Let sit for at least 1/2 hour.
3. Heat a large skillet, and add 1-2 T canola oil. Brown pork chops on both sides, remove from pan and place in an oven-safe dish or on a sheet pan. Place pan in oven and cook until pork chops reach desired doneness (5-8 minutes for medium).
4. Pour off any excess fat in pan. Cook shallots and garlic until fragrant, REMOVE PAN FROM BURNER and deglaze pan with whiskey. Re-light flame, and set to low. Replace pan on burner and allow alcohol to burn off. Make sure to scrape the brown bits off the bottom of the pan with a whisk or wooden spoon.
5. Add chicken stock, orange juice, cranberries, rosemary and thyme sprigs. Allow sauce to reduce by at least half.
6. Remove herbs, and whisk in the butter/flour mixture to thicken the sauce. Serve over rested pork chops.