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Caramelized Onion-Bourbon Sauce: Saute onions in butter in large skillet on medium heat until caramelized. Stir in garlic. Remove skillet from heat. Gradually stir in bourbon. Ignite to burn off the alcohol. Return skillet to heat; cook until very little liquid remains. Whisk in flour until blended. Gradually add stock, cook until thickened, stirring constantly with whisk. Stir in GRAVY MASTER and mustard. Season with salt and pepper; cover to keep warm. For each serving: Season 1 chop with salt and pepper. Sear in 1 Tbsp. oil in ovenproof skillet on medium-high heat 1 to 2 min. on each side or until golden brown on both sides. Transfer skillet to 350 degrees F-convection oven. Bake 5 to 8 min. or until chop is done (160 degrees F). Plate chop with 3/4 cup (5 oz.) potatoes and 3 oz. peas. Drizzle with 1/3 cup (3 oz.) of the Caramelized Onion-Bourbon Sauce.
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Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes