Pan Seared Lamb Chops are a quick, yet impressive meal thats easy enough for everyday cooking, but impressive enough for company. Tender juicy lamb seared on all sides then topped with a rich, sweet balsamic glaze that you'll want to sop up every bite of.
Brush all lamb chops with one of the tablespoons of olive oil then season with salt and pepper.
Heat a skillet to high. Add the remaining tablespoon of olive oil to the pan and swirl it around to coat the whole pan.
If your skillet is smaller, you can cook them in two batches, but when you are placing the lamb in the pan you want to allow 1" in between.
Allow oil to heat up for 30 seconds then add lamb chops to pan on bone end. Cook for 2 minutes. Then tip lamb to cook each side (not the flat side, but the long smallest width side.). Cook for 2 mins more. Then tip to the other long smaller width side and cook for 2 minutes.
Reduce heat to medium high. And cook first flat side for 4 minutes, then flip to the other side and cook for 4 minutes more. You can either cut into one to see the temp, or use a thermometer to check for doneness. 130° for medium rare. Remove and place onto a plate and cover with foil to allow them to rest while you make the balsamic glaze. Repeat until all lamb chops are complete.
Add bourbon to pan to deglaze the pan. Using a wooden spoon scrape up all the bits that have attached to the pan to incorporate them into the sauce.
Reduce the heat to medium. Then add the minced garlic and cook for 1 minute.
In a separate bowl mix vinegar, brown sugar, cayenne pepper (optional) and the melted butter. Stir to mix completely.
Add vinegar mixture to the pan and continue to stir into garlic/bourbon mixture. You will cook for about 5 minutes until sauce begins to thicken to s syrup like consistency. DO NOT RAISE THE HEAT or you will Harden the sauce.
Once its thickened add the pork chops back into the pan to warm for a couple of minutes while spooning sauce over the top.