These easy Bourbon Glazed Pork Chops are perfect for a tasty dinner idea that is ready in about 30 minutes! The preparation for these is easy and the result is a wonderful pork chop in a nice bourbon glaze.
Pork chops are on the menu at least twice a month at our house and changing them up is really easy with just a few ingredients.
It's dinner time! Treat your taste buds to a tasty mix of savory and sweet with these Bourbon Pork Chops. This recipe guarantees a tasty experience, combining the richness of the bourbon glaze with the tender brined pork chops. Prepare yourself for a delightful dinner that's simple to make and full of delicious flavor.
Bourbon pork chops make the perfect dinner. Every bite is a celebration of flavors. These perfectly cooked pork chops make a meal that's sure to become a family favorite.
Why You'll Love This Recipe
- Flavor Explosion: The Bourbon-Molasses Glaze adds a smoky and sweet depth, giving your pork chops a delightful taste.
- Tender Chops: The brining process ensures juicy and tender pork chops, making every bite a savory experience.
- Simple Cooking Process: With easy-to-follow steps, this recipe is perfect for both beginners and seasoned cooks.
- Versatile Dish: Serve it as the main event for a special dinner or impress your guests with this perfect combination of flavors.
Ingredients for bourbon boneless pork chops
Brine ingredients:
- Water
- Orange juice
- Packed brown sugar
- Kosher salt
- Garlic cloves crushed
- Fresh thyme
- Bay leaves
- Black peppercorns
- Boneless pork loin chops
- Olive oil
Bourbon-molasses glaze ingredients:
- Molasses
- Brown sugar
- Apple cider vinegar
- Rosemary sprig
- Unsalted butter
- Bourbon
How to make bourbon pork tenderloin chops
In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns.
Heat to boiling and reduce to a simmer, continuing to cook for 10 minutes. Remove from the heat and cool to room temperature.
Place pork chops into a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
When ready to cook, preheat the oven to 350 degrees.
Remove the pork chops from the brine, and rinse well under cold water.
Use paper towels to pat the pork chops dry.
In a large skillet (12 inches) over medium-high heat, heat the olive oil and add the pork chops in batches.
Cook for 4 to 6 minutes. Place all of the pork chops into the skillet, circling the skillet around the outer edges.
Place the skillet in the preheated oven and continue to cook for another 4 to 6 minutes, or until the internal temperature reaches 140 degrees.
Allow the pork chops to rest for 5 minutes.
To make the glaze, combine the molasses, apple cider vinegar, and rosemary in a small saucepan. Cook for about 15 minutes over medium heat.
When the liquid has decreased to about ⅔ cups, whisk in the butter and bourbon. Continue to cook for about 2–3 minutes until thickened.
Pour sauce on the top of the chops to serve. You can also brush pork chops with the glaze if you prefer.
Tips for the Best Results
- Use a meat thermometer to ensure the pork chops reach an internal temperature of 145 degrees.
- Pat the pork chops dry before cooking to achieve a nice sear.
- Allow the pork chops to rest before serving for juicier meat.
- Use chicken stock instead of water for more flavor.
- You can use either dark brown sugar or light brown sugar.
- Try to get chops that are ½ inch or ¾ inch thick. If using thinner chops, you may need to adjust the cooking time.
- Sear the sides of the chops for extra smoky flavor.
Substitutions and Variations
- Experiment with different herbs and spices in the brine for a personalized touch.
- Try a different type of alcohol for the glaze, such as whiskey or rum.
- You can use real maple syrup if you do not have any molasses on hand.
- Add a sprinkle of red pepper for some heat.
- If you do not have black peppercorns, you can use black pepper.
- Some other marinade sauce options for pork chops include soy sauce, Worcestershire sauce, cream of mushroom soup, mushroom bourbon sauce, and apple juice. Have fun experimenting!
Recipe FAQs
Can I use bone-in pork chops instead?
Yes, bone-in pork chops can be used, but adjust the cooking time accordingly.
Can I make the Bourbon-Molasses Glaze ahead of time?
Absolutely! Prepare the glaze in advance and reheat it before serving.
What sides pair well with Bourbon Pork Chops?
Sweet potatoes, green beans, or a side salad make excellent companions for this dish
How can I store leftovers?
Store leftover pork chops in an airtight container in the fridge for up to 4 days. If you have any remaining glaze, you can also save that for later. Just warm it up slightly before serving.
More great pork recipes
📖 Recipe
Bourbon Glazed Pork Chops
Ingredients
For the brine:
- 6 cups water
- 2 cups orange juice
- ½ cup packed brown sugar
- ¼ cup kosher salt
- 8 garlic cloves crushed
- 1 bunch fresh thyme
- 3 bay leaves
- 2 teaspoons black peppercorns
- 1 family pack boneless pork loin chops 3 pounds total
- 2 tablespoons olive oil
For the Bourbon-Molasses Glaze:
- ⅓ cup molasses
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 1 rosemary sprig
- 4 tablespoons unsalted butter
- 1 cup bourbon
Instructions
- In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. Heat to boiling and reduce to a simmer, continuing to cook for 10 minutes. Remove from the heat and cool to room temperature.
- Place the pork chops into a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
- When ready to cook, preheat the oven to 350 degrees.
- Remove the pork chops from the brine, and rinse well under cold water.
- Use paper towels to pat the pork chops dry.
- In a large (12 inch) skillet over medium-high heat, heat the olive oil and add the pork chops in batches. Cook for 4 to 6 minutes. Place all of the pork chop into the skillet circling the skillet around the outer edges.
- Place the skillet In the preheated oven and continue to cook for another 4 to 6 minutes or until the internal temperature reaches 140 degrees.
- Allow the pork chops to rest for 5 minutes.
- To make the glaze: Combine the molasses, apple cider vinegar, and rosemary in a small saucepan. Cook for about 15 minutes over medium heat. When the liquid has decreased to about ⅔ cups, whisk in the butter and bourbon. Continue to cook for about 2 to 3 minutes until thickened.
- Serve drizzled with the Bourbon-Molasses Glaze.
Nutrition
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Tamara
Lovely! A meal for a snowy winter's night, I say.