Maple Bourbon Glazed Pork Chops

I love making thick-sliced pork chops. They are so much juicier than the thinner variety… a pork “steak” almost! These one’s are pan-seared with a flavorful crust of rosemary, thyme, and smoke paprika with a hint of cayenne for a little bite, then finished in the oven with a yummy, sweet bourbon glaze!

Maple Bourbon Glazed Pork Chop

Serves: 4

  • 4 boneless, center-cut, thick cut pork chops (about 3/4″ thick)
  • 1 Tbsp. canola oil
  • 1/4 c. low sodium chicken broth (or water will do in a pinch)
  • 1 Tbsp. fresh rosemary, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1/2 tsp. smoked papika
  • 1/8 tsp. cayenne pepper
  • 1/2 each tsp. salt & pepper

For the glaze:

  • 3/4 cup good quality bourbon
  • 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
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine herbs, salt and pepper in a small bowl. Rinse pork chops and pat dry. Sprinkle both sides with herb mixture, pressing slightly so it sticks.
  4. 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 a golden crust forms. Flip and cook for 2-3 minutes more.
  5. Turn off heat, add chicken stock to skillet. Brush a layer of glaze over each pork chop, then place in oven. Add more glaze in 5 minute intervals and bake for a total of  15 minutes, or until internal temperature reaches at least 145 degrees F. Allow to cool for 5 minutes and brush with one final layer of glaze before serving.

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