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
- 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
- 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.
- 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.
- 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.
- 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.