Pork Chops with Bourbon Tomatoes

Season pork chops generously with salt and freshly ground black pepper. (Prep time: 5 minutes)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add pork chops and cook until nicely browned and nearly cooked through, about 3 to 5 minutes per side. Remove pork chops to a plate and set aside, keeping the flavorful oil and drippings in the skillet. (Cook time: 8-10 minutes)

Add 1 teaspoon of olive oil to the skillet with the reserved drippings, then reduce heat to medium. Add the minced onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 to 2 minutes. Remove the onion-garlic mixture from the skillet and place in a bowl. (Cook time: 6-7 minutes)

Pour the remaining 1 teaspoon of olive oil into the skillet and increase the heat to medium-high. Add the cherry tomatoes and cook, stirring occasionally, until seared on all sides and the skins begin to blister and crack, about 10 minutes. Sprinkle brown sugar over the tomatoes and stir to combine. (Cook time: 10 minutes)

Pour the bourbon over the tomatoes, carefully deglazing the pan. Bring the mixture to a gentle simmer and cook until some of the alcohol evaporates, about 2 minutes. Add the reserved onion-garlic mixture and the beef broth. Bring the sauce to a simmer and cook until the liquid has reduced by about half and the tomatoes are softened, about 5 minutes. (Cook time: 7 minutes)

Return the pork chops and any accumulated juices to the skillet, nestling them into the flavorful tomato sauce. Cook until the pork chops are no longer pink in the center and reach an internal temperature of 145 degrees F (63 degrees C), about 3 minutes per side. Use an instant-read thermometer to ensure doneness. (Cook time: 6 minutes)

Sprinkle the pork chops generously with minced fresh flat-leaf parsley just before serving. (Prep time: 1 minute)