Thick and juicy pork chops, seared and baked, then brushed with the most amazing bourbon glaze! All made in 30 minutes or less!
This ultra easy Baked Pork Chops recipe is a winner when it comes to weeknight dinners! We love easy main dishes, like my Honey Lime Shrimp, and One Pot Spaghetti. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!
BAKED PORK CHOPS
Is there anything better than a quick and easy weeknight-friendly dinner recipe?
By the time the kids get home from school and they work on homework, we’re usually in a rush to get dinner together. Throw in after school activities or a little playtime with neighbors and it’s a madhouse at dinner time.
Recipes like these easy baked pork chops are perfect, since they’re ready in 30 minutes or less, and some of the work can be done ahead of time!
Add some Crockpot Mashed Potatoes and some steamed veggies and you have a fantastic balanced family dinner!
HOW TO MAKE BOURBON GLAZED PORK CHOPS
Even though this may sound complicated, it’s really not… I promise! Let’s break it down:
- Make the simple brine, add pork chops and brine for at least 15 minutes.
- Rinse pork and pat dry. Season with seasonings.
- Sear in oven-safe skillet over MED-HIGH heat for several minutes, then flip.
- Transfer skillet to preheated oven and bake 5 minutes.
- Flip pork chops over and bake another 4 minutes until pork is cooked to 145 F degrees (internal temperature).
- Let pork chops rest on a plate.
- While pork is cooking, simmer bourbon glaze for about 10 minutes.
- Whisk in a slurry (mixture of cornstarch and water) and simmer another minute or until thickened.
- Serve pork with the bourbon glaze.
COOKING TIPS FOR PERFECT PORK CHOPS
- DON’T SKIP THE BRINE OR SEAR – I know, I know, they’re extra steps and it’s so tempting to just skip them. But for the BEST baked pork chop, you’ll need those to bring moisture and great flavor.
- OVEN-SAFE SKILLET – if you have one, use it here, since you’ll have less dishes to wash.
- INTERNAL TEMPERATURE – the secret to an amazing pork chop is all in the temperature. Pork chops are prone to being overcooked and dry, but if you cook them to the correct temperature, they’ll be juicy and perfect! Pork should be cooked to at least 145 F degrees, and the only way to be sure, is to check 🙂
- BE PREPARED FOR SMOKE – these pork chops can get pretty smoky as they’re cooking, both on the stovetop and in the oven. If you have an exhaust fan above your stovetop, I’d turn it on, or at least crack open a window or two. It’s normal, just mildly annoying.
VARIATIONS OF THIS RECIPE
- BONE-IN – If you prefer bone-in pork chops, you can swap them in here, with most likely no change to cooking time. Just check the internal temperature of the pork to be sure!
- OTHER CUTS OF PORK – This bourbon glaze would be amazing on a pork tenderloin or roasted pork loin!
- OTHER MEATS – Additionally, this glaze is great on chicken and salmon!
- ALCOHOL-FREE – The alcohol content of the bourbon is cooked out during the glaze cooking process, but if you’d rather not use it, you can swap the bourbon for an equal amount of apple juice.
MAKING BAKED PORK CHOPS AHEAD OF TIME
I don’t recommend baking pork chops ahead of time, as they will inevitably be less moist and tender, compared to when you make them fresh.
However, you can make the brine a day ahead of time, as well as the bourbon glaze, which cuts down quite a bit on your prep and hands-on time.
Just keep both the brine and sauce refrigerated in an airtight container.
Pork chops should be kept refrigerated in an airtight container, and leftovers should be consumed within 3-4 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- 12″ wide skillet – I love this pan, and love that it’s oven and broiler safe (a must for one pan recipes).
- Internal Meat Thermometer – the key to a great roast is to use a meat thermometer! This one is inexpensive, accurate, and so quick! If you prefer a thermometer that stays in the meat and can alert you when the meat has reached a set temperature, try this ThermoPro!
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- 1 quart warm water
- 3 Tbsp kosher salt
- 2 sprigs fresh rosemary (optional)
- 1 1/2 Tbsp vegetable oil
- 4 boneless pork chops (thick cut, around 1 1/2 inches thick)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 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 fresh ginger grated
- pinch of cayenne pepper
- 1/2 Tbsp cornstarch
- 1 Tbsp water
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.
- Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.
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