Maple Bourbon Glazed Pork Chops.
Noooooo… not in the training bra and unmentionable categories you’re thinking of. I’m unfortunately average and quite boring. Snooze.
But you know, like… other things. Vegetables? Still haven’t really bloomed. Making my bed? Uhhh nope. Putting fuel in my gas tank in a timely manner? No again. Cleaning up after myself? Unbloomable. Ever fully reaching adult status? Um. I don’t even know what that means. ?????
So I can sort of relate to pork chops. After all, their full talents and capabilities are usually overlooked and not realized until much, much later… especially once everyone becomes sick of boring old chicken. Pork chops are super tardy to the meal planning party and when they finally do make an appearance, it tends to be one so dry that even the best wine can’t help choke that bite down.
Me too. More times than I can count. I once talked to my pork chops and yeah… that was weird but totally necessary. Pork is like my BFF now.
Enter GLAZED pork chops. I almost always bread them, as any chance of dried out chews can be somewhat masked by butter, crunchy breadcrumbs and salty cheese. But in an effort to change it up and in the spirit of trying something new, I drenched them in a glaze that I usually reserve for salmon and chicken. Pork is so deserving though! I mean, I don’t know why I never thought of combining pig and booze before. It’s like my new life mission. And boy… do I love life.
Maple Bourbon Glazed Pork Chops
[adapted from my crispy glazed salmon]
makes 4 pork chops
4 boneless center cut pork chops
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked papika
1 tablespoon canola oil
1/4 cup low-sodium chicken stock
3/4 cup bourbon (I used a cherry bourbon – yum!)
3 tablespoons brown sugar
1 garlic clove, minced
1 teaspoon apple cider vinegar
1 tablespoon worcestershire sauce
2 tablespoons maple syrup
1/2 teaspoon ground mustard
Preheat oven to 350 degrees F.
In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.
Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in oven and bake for 15 minutes. My pork chops were about 1 inch thick, so if yours are a bit thicken they may need to bake a little longer.
Once finished, pour glaze over top and serve immediately.
P.S. brussels sprouts in an accidental maple bourbon glaze are pretty good too. Especially with a hot fudge bourbon milkshake. Bourbon for everyone!
111 Comments on “Maple Bourbon Glazed Pork Chops.”
I haven’t cooked much with pork in the past. Not sure why. The glaze looks like it really makes this dish. I think the boyfriend would want to try it as well once he hears it has booze in the sauce. :)
I rarely cook pork chops because I tend to dry it out, but you make me want to try again.
Can you cook dinner for me? I too really love pork chops and I rarely buy them. This looks super yum, would never of thought of mixing bourbon and pork chops. Nice!!
I’m another one who would never think of cooking pork chops at home – there’s not much worse in life than a sad, dried out piece of pork – but this is such a great way to cook them and they look so delicious!
Wow. And I thought my chipotle glaze chicken looked good! This looks awesome! Any other side suggestion? My husband won’t even give sprouts a chance without making a gag noise. (men!)
My mom usually serves pork with baked potatoes and green beans?
I should try this because I rarely cook pork because I never know what to do with it. Although I did read once that anything you do to chicken you can do to pork. But still….this looks like a winner!
Oh yeah, oh yeah. Now this…I NEED to make! :-)
When I was younger I used to get so mad when my mom would make pork chops – which was, you know, once a year.
I used to get so mad when my mom made pasta because I hated it… and that was once a week!
YUM! I love everything about this recipe, and that last photo with the brussels sprouts is great!
I am definitely crushing on that glaze. And the chops. And the sprouts. And all the bourbon. AND…ANDDD!!!!
Pork is definitely underrated! My mom used to make pork tenderloin all the time, but hasn’t in ages! (well at least while I’ve been home)
I’m so doing this over the weekend! Sounds yummy and my husband will love the bourbon part!
Yum, the glaze sounds amazing! And really, it’s kind of sort of just another word for caramelizing in a way, which we’ve already established is a way to make everything taste wonderful, right? About the gas tank filling… I’m the exact same way. In the summer I’m not so bad, but in the winter, I don’t even think about it until the gas light comes on!
I play gas tank roulette and drive around with the light on as long as I possibly can. Fail.
I happen to have pork chops in my fridge right now. And maybe also some bourbon on my counter.
It’s divine intervention.
Ooooh I want to be at your house.
Winner, winner pork chop dinner! I bet that sauce is tremendous with brussels too. I raise a glass of bourbon to you, Jessica!
i’ve always loved pork – because you know why? bacon is pork and anything bacon comes from is a-ok with me ;)
I make pork chops at least once every week’ish for the husband, it is his FAVORITE! I love this new twist, I think the husband would go wild over this!
I’m pretty much sold when maple syrup gets added to my dinner!
This dish contains all of my favorite things: maple syrup, bourbon, and pork. Amazing!
Definitely have to make these for my husband – he is a pork fiend. He even has a tattoo that involves a boar’s head and bacon crossbones.
I think I love your husband?
I kid with him that I only married him because he went to culinary school and makes fresh sausage and candied bacon. He’s a keeper.
This will fit perfectly into my current pork chop obsession which came out of nowhere!
I used to hate pork chops cause mine would come out dry but then I figured it out haha..these look awesome, especially with that GLAZE! i love glazed pork!!
Gotta get me some bourbon.
There is nothng worse than a dried pork chop. I think that’s why I rarely make them – they were ALWAYS dry when mom prepared them, even with the Shake n’ Bake.
You may have converted me, Jessica.
Bourbon makes everything better! Definitely trying this one. After my cleanse. Darn it all.
Ok, two of my favorite things are bourbon and my cast iron skillet. no joke. My husband isn’t a fan of pork chops unless they are breaded but if have to eat another breaded pork chop I may just die. I hope this will converts him! He will think I only like it because of the Jim Beam…and he will probably be right. Jim and I are close friends, after all! :)
So how much bourbon did you drink while making these? You can admit it to me…I won’t tell anyone. I know I would be saying, “One shot for the glaze, two for me…another shot for the glaze, two more for me.” until I was face down in a non-existent snow drift. But that’s beside the point. These look fantastic and will be happening soon!
can i just say i love seeing your cast iron pan? Because I do!
and please pass the glaze. i could use some on my pancakes.
looks amazing, i have lots of different honey. I would definitely try!!!!! :)
Yum! I just stood at the grocery store yesterday trying to decide between chicken and pork chops. Should’ve grabbed the pork chops.
My husband is like the opposite to yours because he is pork OBSESSED and has to be persuaded to have chicken. His aunt and uncle live next door to a big farmer and, in the same way as some families are desperate for an excuse for a piss up (as in booze not literally), they are always seeking a reason to have suckling piglet. (and booze with it of course!) Its amazing!! You should come to England cos I can promise pig has NOT been forgotten here! :) xox
Bourbon and pork chops…… My husband is going to want this immediately!
glazed and crispy? that pretty much works for me no matter what the vehicle… pork chops included! but yes, i agree, the poor chops are often overlooked. will have to try this out!
I could be on board with pork chops cooked in bourbon. These. Look. FABULOUS.
A great excuse to buy some Jim Beam! :-)
My husband loves pork chops, but I just can’t seem to get on-board. Maybe I’ll make these for him to butter him up…for something! :)
Love the addition of brussel sprouts! My boyfriend would love this dish, as would my dad!
This looks lovely! I’ve been looking for a great cast-Iron skillet and can’t seem to find one for the right price…. which kind do you use? I’m trying to secretly steal my mom’s in the process – which was passed down from her mom! Sadly I don’t think they sell 1930something style skillets in stores anymore!!!
Oh I hear you… my mom has one that was passed down from many generations and I want it! I have an Emeril one (and a grill cast iron too) … that was the only brand available where I was but I really like it!
Awesome- thanks so much! Now on to the bourbon…… :)
I made brussel sprouts this weekend with maple, cayenne, coconut oil, s+p and Chris still can’t stop talking about them. This dish looks fabulous! Maybe I’ll send it to my dad…he used to make pork chops a lot when we were kids!
We are so on the same page! Those brussels in the pic were made with coconut oil. So good!
Hey, you’re not THAT late of a bloomer if you already like brussles sprouts! This looks fantastic.
Ok, what I’m taking away from this post is that I need to buy some bourbon, for many reasons. :)
Gah, I want to stick my tongue under that steady stream of glaze right there.
I think many people think pork has to be cooked to oblivion and then of course it always comes out dry and icky. The temp for cuts of pork was lowered and is now 145 F. It can still be slightly pink in the center and cooking it to this temp makes it delicious and moist! I don’t have bourbon, but I may just have to go get some!
What a great combination of flavors. Maple and bourbon with pork….sounds delicious!
I’m sure the maple glaze would be fan.tassssss.tic on everything, but I might just prefer to drink it straight! that’s ok cause it’d be like a cocktail. yeah? yeah! YUMM!
These look delish but what really made my morning was your reference to ” tardy to the party”. Haha love it.
This post totally made me think of the movie Elf – you can put maple syrup on EVERYTHING!
I think you need a house guest. The kind of house guest that will help you eat pig and alcohol, sprinkles, pancakes, and watch endless hours of friends. I think I just put an ad on your blog for me to come live with you.
Maple and bourbon is one of the best flavor combos around! I could just drink that sauce. Cherry bourbon? Wow!
Only thing missing in my pantry is the chicken stock. Boo! These pork chops look delicious.
That Red Stag is amazing in Old Fashions!
i don’t eat pork, but man you take the most mouthwatering pics. you can make a non-pork-eater quickly try a bite, at the very least. great job!