Baked Pork Chops with Bourbon Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
397 kcal
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Course
Main Course
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Cuisine
American
Baked Pork Chops with Bourbon Glaze
Description
The Baked Pork Chops with Bourbon Glaze recipe starts with a simple brine to keep the pork chops juicy through baking. After an optional rosemary brine soak, the chops are seasoned and baked at 375°F until cooked through. The accompanying bourbon glaze is prepared on the stove, simmering bourbon, soy sauce, brown sugar, cider vinegar, garlic, ginger, and cayenne pepper until reduced and thickened with a cornstarch slurry. This glaze is then served over the baked pork chops, providing a rich and complex sauce with sweet, tangy, and smoky elements.
The glaze’s balance of bourbon’s warmth with the acidity of vinegar and the sweetness of brown sugar pairs well with the thick-cut pork chops’ tender texture. The lightly smoked paprika and thyme season the meat gently without overpowering the glaze.
Brining times vary and are not included in prep time, but even a short 15-minute brine helps enhance juiciness. Rinsing and drying the chops before seasoning ensures the spices adhere well. This dish is suited for a hearty dinner plate, served with sides that can soak up the bourbon glaze.
Ingredients
BRINE
- 1 quart water warm
- 3 Tbsp kosher salt
- 2 prigs rosemary optional, fresh
PORK CHOPS
- 1 1/2 Tbsp vegetable oil
- 4 pork chops thick cut, around 1 1/2 inches thick, boneless
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp thyme dried
BOURBON GLAZE
- 1/3 cup bourbon
- 3 Tbsp soy sauce reduced sodium
- 3 - 4 Tbsp light brown sugar packed
- 2 Tbsp apple cider vinegar
- 4 cloves garlic minced or grated
- 1 tsp ginger grated, fresh
- cayenne pepper pinch
SLURRY
- 1/2 Tbsp cornstarch
- 1 Tbsp water
Instructions
MAKE THE BRINE
- Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
- When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
MAKE THE BOURBON GLAZE
- Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
- Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
BAKE THE PORK CHOPS
- Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
- Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
- Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
- Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
- Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
- Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
TO SERVE
- Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.
Notes
- Plan ahead to allow brining time for juicier pork chops, anywhere from 15 minutes up to 8 hours.
- After brining, rinse pork chops and pat dry thoroughly to achieve good seasoning adhesion and browning.
- Simmer the bourbon glaze gently and add the cornstarch slurry at the end to thicken without lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 6361mg | 265% |
| Potassium | 568mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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