Bourbon Glazed Pork Chops

I have had some fun coming up with recipes for pork chops that my husband, the pork hater, will enjoy. I like my pork to have some sweetness without being too sweet, and my husband needs the pork to be cooked all the way through without being too dry. I had some bourbon left over from another recipe, and I knew from Mary Ellen's blog that hard liquor can make for some great pork marinades (she has some great ones in her pork tag). I wasn't looking for a marinade this time, though, but more of a glaze reminiscent of Quizno's Honey Bourbon sauce. I found this Rachael Ray recipe online and it was the closest to what I was thinking of, so I used it as a base for my own concept. I didn't really want to use mustard and I went with brown sugar instead of honey. These came out pretty good. The bourbon flavor was definitely strong enough, the sweetness was just right, and my cooking technique ensured that they were done just as my husband likes them. Covering and cooking did thin out the sauce a little, however, so if you want a thicker sauce, you can simmer uncovered to finish off the chops.
Bourbon Glazed Pork Chops (by me, inspired by above links)
4 boneless pork chops (about 1/2 inch to 3/4 inch thick)
4 Tbs butter, divided (I used 1/2 "I Can't Believe Its Not Butter", 1/2 regular)
salt & pepper to taste
2 oz bourbon
2 Tbs brown sugar
Melt 2 Tbs butter in medium saute pan (with a cover). Season pork with salt & pepper and cook in butter until both sides are brown (4-5 minutes per side). Set aside. Remove pan from heat to carefully add bourbon, then return to the pan for 30 seconds to 1 minute boiling rapidly so the alcohol burns off. Add remaining 2 Tbs butter and melt into sauce, then add brown sugar and stir until well combined. Return pork to the pan and flip a couple times to coat well in sauce. Cover and simmer on medium for 10 minutes. Serve with rice, spooning sauce over the chops.