The first time I made Bourbon Glazed Pork Chops, I was looking for something rich and flavorful yet easy to cook on a weeknight. The idea of bourbon in a glaze sounded fancy, but as soon as I saw how effortless it was to create a deep, caramelized sauce, I knew this recipe was a winner.
The glaze thickens as it simmers, coating the pork chops in a glossy, smoky-sweet finish that pairs perfectly with the savory meat.
This dish is great for both casual dinners and special occasions, offering a balance of sweet, smoky, and slightly tangy flavors. Whether grilled, pan-seared, or baked, these bourbon-infused pork chops develop a beautiful crust while staying juicy inside.
Serve them with mashed potatoes, roasted vegetables, or even over rice for a meal that’s both hearty and full of bold flavors.
Why Bourbon Makes This Glaze Stand Out
Unlike traditional sweet glazes, bourbon brings a deep, oaky complexity that enhances the richness of the pork. The alcohol burns off during cooking, leaving behind a smooth, slightly smoky undertone that makes the sauce unique.
- Smoky, Sweet, and Balanced – The bourbon blends with brown sugar, Dijon mustard, and apple cider vinegar to create depth and contrast.
- Caramelized, Sticky Coating – As the glaze reduces, it clings to the pork, forming a glossy, slightly crispy crust.
- Juicy and Tender Pork Chops – Cooking at the right temperature keeps the meat tender without drying it out.
- Works with Different Cooking Methods – Whether you grill, pan-sear, or bake them, these pork chops turn out flavorful every time.
This glaze doesn’t just sit on top—it infuses the pork with layers of smoky-sweet flavor that make every bite stand out.
Key Ingredients for a Perfect Bourbon Glaze
This glaze comes together with just a handful of bold, flavorful ingredients that bring out the best in the pork.
- Pork Chops – Bone-in or boneless both work, but bone-in chops tend to stay juicier.
- Bourbon – Adds depth and a rich, slightly smoky undertone.
- Brown Sugar – Provides a caramel-like sweetness that balances the bold bourbon.
- Dijon Mustard – Adds a slight tang and sharpness to cut through the sweetness.
- Apple Cider Vinegar – Brings brightness and a bit of acidity for balance.
- Garlic & Onion – Essential aromatics that add savory depth to the glaze.
Each of these ingredients plays a role in creating a sauce that’s thick, glossy, and packed with flavor.
Step-by-Step Guide to Bourbon Glazed Pork Chops
This dish comes together quickly, making it great for both weeknight meals and weekend entertaining.
- Season and Sear the Pork Chops – Pat the pork chops dry, season with salt and pepper, then sear them in a hot skillet until golden brown on both sides. Remove and set aside.
- Prepare the Bourbon Glaze – In the same pan, sauté garlic and onion until fragrant, then add bourbon, brown sugar, Dijon mustard, and apple cider vinegar. Simmer until the glaze thickens slightly.
- Coat the Pork Chops – Return the pork to the pan, spooning the glaze over them as they finish cooking. Let them simmer for a few minutes to absorb the sauce.
- Let Them Rest – Remove the pork chops from the pan and let them sit for a few minutes before serving, allowing the juices to redistribute.
- Serve with Extra Glaze – Drizzle any remaining sauce over the pork chops before serving.
As the glaze reduces, it creates a sticky, flavorful coating that locks in moisture while delivering a bold, caramelized finish.
Best Side Dishes for Bourbon Glazed Pork Chops
A dish this flavorful pairs well with sides that balance the smoky-sweet glaze. Whether you prefer something hearty or light, these options complement the pork perfectly.
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| Side Dish | Why It Works |
|---|---|
| Garlic Mashed Potatoes | Creamy and buttery, perfect for soaking up extra glaze. |
| Roasted Brussels Sprouts | Adds a caramelized, slightly bitter contrast to the sweet glaze. |
| Honey Glazed Carrots | Enhances the natural sweetness of the bourbon sauce. |
| Skillet Cornbread | A warm, slightly crumbly side that complements the smoky flavors. |
| Apple Slaw | A crisp, refreshing contrast to balance out the richness. |
These side dishes bring variety to the meal while letting the bold glaze shine.
How to Store and Reheat Leftovers
These pork chops reheat well and keep their flavor when stored properly.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a skillet over low heat, adding a splash of water or bourbon glaze to keep the pork moist.
- Avoid Microwaving: This can cause the pork to become dry and unevenly heated.
Proper reheating ensures the pork stays tender while keeping the glaze rich and flavorful.
Frequently Asked Questions
1. Can I make this without bourbon?
Yes! You can substitute apple juice or chicken broth for a similar depth of flavor without alcohol.
2. What’s the best bourbon to use for cooking?
A mid-range bourbon with vanilla and caramel notes works best—avoid overly smoky or peaty varieties.
3. Can I grill these pork chops instead of pan-searing?
Absolutely! Grill over medium heat, brushing with glaze frequently until the chops are caramelized and fully cooked.
4. How do I keep pork chops from drying out?
Don’t overcook them—remove from heat when they reach 145°F (63°C) and let them rest before serving.
5. Can I use this glaze for other meats?
Yes! This bourbon glaze works well with chicken, beef, or even grilled salmon.
Bourbon Glazed Pork Chops
Equipment
- Skillet or Cast-Iron Pan For searing and glazing the pork chops
- Mixing Bowl For preparing the bourbon glaze
- Tongs For flipping the pork chops while cooking
Ingredients
- 4 pork chops bone-in or boneless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon paprika
- 1/3 cup bourbon
- 1/4 cup brown sugar packed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced
- 1 tablespoon butter for finishing the glaze
Instructions
- Season the pork chops with salt, black pepper, and paprika on both sides.
- Heat a skillet over medium-high heat and sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the bourbon, scraping up any browned bits from the pan, and let it reduce slightly.
- Stir in the brown sugar, Dijon mustard, and apple cider vinegar. Simmer until the sauce thickens.
- Return the pork chops to the pan, coating them with the glaze. Cook for another 2 minutes until heated through.
- Finish with a tablespoon of butter, swirling it into the glaze for a silky texture. Serve immediately.
Notes
- For extra depth of flavor, let the bourbon reduce longer before adding the other ingredients.
- Bone-in pork chops retain more moisture and flavor than boneless chops.
- If you prefer a non-alcoholic version, substitute bourbon with apple juice or broth.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!