Go Back
–+ servings
Bourbon glazed pork chops served on a white plate, covered in a deep caramelized glaze. The dish is garnished with fresh parsley and paired with garlic mashed potatoes and roasted Brussels sprouts. A small bowl of extra glaze is placed beside the plate, ready for drizzling.

Bourbon Glazed Pork Chops

No ratings yet
These Bourbon Glazed Pork Chops are pan-seared to golden perfection and coated in a rich, smoky-sweet bourbon glaze made with brown sugar, Dijon mustard, and garlic. The glaze caramelizes beautifully, creating a deep, flavorful crust on the pork chops while keeping them tender and juicy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pork chops bone-in or boneless
  • ½ teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon paprika
  • ⅓ cup bourbon
  • ¼ cup brown sugar packed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon butter for finishing the glaze

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

Method
 

  1. Season the pork chops with salt, black pepper, and paprika on both sides.
  2. 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.
  3. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the bourbon, scraping up any browned bits from the pan, and let it reduce slightly.
  5. Stir in the brown sugar, Dijon mustard, and apple cider vinegar. Simmer until the sauce thickens.
  6. Return the pork chops to the pan, coating them with the glaze. Cook for another 2 minutes until heated through.
  7. 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.

Tried this recipe?

Let us know how it was!