Serves 4
4 pork chops
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon tarragon
3 tbs oil
salt, pepper
2 – 3 tbs bourbon whisky
1-1/2 dl orange juice
2 tbs French mustard
1/2 teaspoon Worcestershire sauce
1 pressed garlic clove
1 teaspoon maizena flour/corn starch
Wipe the pork chops and put them on a dish. Mix basil, oregano, rosemary, tarragon, and 2 tbs oil. Brush the pork chops on both sides and let them lie in the herb mixture for at least 1 hour, but preferably overnight.
Heat 1 tbs oil in a frying pan. Sprinkle the chops with salt and pepper and fry on both sides until nicely colored and done. Take up and keep warm. Whisk down the bourbon, orange juice, mustard, Worcestershire sauce, garlic, and maizena flour/corn starch in the frying pan. Let the sauce boil for a few minutes. Taste and flavor with salt and pepper.
Serve the pork chops with boiled potatoes or rice, lightly boiled vegetables or small onions fried in butter, and a green salad with orange wedges.