Espresso and Lime

Prepare the pork chops...
0 30 minutes before cooking, transfer the pork chops out of the refrigerator to come to room temperature 
2 Combine the dry rub spices
3 Prep the pork chops by patting them dry with paper towels and using a fork to poke a few holes throughout 
4 Season all sides of each pork chop generously with the dry rub mixture and set aside for now
Make the sweet bourbon glaze...
6 Place a saucepan over medium heat and add 2 tablespoons of butter 
7 Once the butter has melted, add 2 finely minced garlic cloves and cook while stirring for 60 seconds 
8 Add 1/2 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of maple syrup or honey, 1 tablespoon of apple cider vinegar and a pinch of sea salt and bring to a simmer 
9 Simmer for a few minutes, stirring occasionally, and as soon as it begins to thicken, transfer the saucepan off of the heat 
Make the pork chops...
11 Place a large skillet over medium to medium high heat and add a few tablespoons of a neutral oil 
12 Add the seasoned pork chops and sear for about 2 minutes on the first side
13 Reduce the heat to medium, flip the pork chops and brush with the sweet bourbon glaze 
14 Cook the pork chops for 3-4 minutes, flip again and brush with additional bourbon glaze 
15 Continue flipping and brushing with glaze every 60 seconds or so until the pork chops are cooked through with an internal temperature of 140 degrees (reduce the heat if the glaze begins to burn)
16 Serve the pork chops over mashed potatoes with a dollop of apple chutney (optional)