Pork Chops With Flaming Apricot Bourbon Sauce

By Food52
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4 (1-inch thick) bone-in loin pork chops

Sea salt for seasoning chops

Coarse ground black pepper for seasoning chops

4 teaspoons olive oil

1/4 teaspoon fennel seed

1/2 teaspoon light brown sugar

2 tablespoons unsalted butter

2 tablespoons scallions, minced (white and tender light green parts only)

1 teaspoon garlic, minced

1 Meyer lemon wedge (if using regular lemon, use 2 wedges)

1 tablespoon + 1 teasoon Apricot preserves, stirred a bit in a small bowl

1/4 cup Maker’s Mark Bourbon, poured into a measuring cup (do this while chops are finishing cooking)

2 tablespoons heavy cream

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