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.
STORAGE
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!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
BRINE
- 1 quart warm water
- 3 Tbsp kosher salt
- 2 sprigs fresh rosemary (optional)
PORK CHOPS
- 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
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 fresh ginger grated
- pinch of cayenne pepper
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.
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Chef Tips
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
PattyCake says
Loved these chops and hubby who is a pork chop lover gave these two thumbs up. The only thing I changed: after chops came out of the oven and oven skillet, I deglazed the skillet and added the drippings to the sauce and heated. YUM!
Otterdad says
Would recommend clarifying the 1/2 tsp EACH salt, paprika, pepper, thyme to mean 1/2 tsp for each season and NOT for each pork chop.
The Chunky Chef says
I’ve never seen a recipe that feels the need to call that out, but yes, it’s not for each pork chop.
sjw says
this recipe is phenomenal! I didn’t have brown sugar and subbed maple syrup -so, so good. My husband said best pork chop he’s ever had, including at high end restaurant. Actually pretty easy recipe. A keeper! (and I may stick to the maple syrup sub!)
Dan A says
The glaze is amazing!!!
Tony D says
I’m a novice cook but the recipe was easy to follow and the result were some delicious pork chops.
Amy Gilfert says
My husband is 76 years old and he said”I have had a lot of pork chops in my life but these were the best!” Also my daughter and her family loved them
Bonnie Buchanan says
I’ve made this recipe multiple times and it is always delicious. I make it for company all the time and everyone raved about it! Best recipe ever!
Penny says
Can you brine the pork chops and make the sauce. Then when every thing is cool put it the freezer together like that. Then cook it when you are ready?
The Chunky Chef says
I haven’t tested the recipe with freezing the brined chops, so I can’t say for certain how well that work out. Although I wouldn’t recommend freezing the chops and the sauce together, since they’re not cooked together.
Dave Kuper says
WTH are the Simple Brine Ingredients? Is it a separate recipe for this “don’t skip” step? It doesn’t sound like water and salt alone – so; what else goes in there?
The Chunky Chef says
I’m guessing you didn’t see the full written recipe card (which you scrolled past to leave a comment), it has the brine ingredients and instructions written right there 🙂
Lori says
Perfect recipe, great outcome. Thank you!
Lori says
Thank you for this recipe, it was fantastic! I don’t eat meat but decided to make it for my family, and the instructions were perfect and everyone was happy with the moist, smokey and flavorful chops. Thank you, I look forward to cooking more of your recipes.
Sue says
I was looking for a recipe for a bourbon glaze and came upon this one. I had bought a pork tenderloin and only had some left over chunks. So, I thought I would try it when the pork chunks. I followed the recipe as written (even brining the tenderloin chunks). I served it over white rice and let me tell you it was absolutely delicious! Tonight I am going to added fresh green beans to the pork. You are one great cook Amanda! I love your recipes!
Matt says
Absolutely awesome, I didn’t have ginger on hand so that was omitted, but it was still delicious, next time I make this I would like to try and replace the brown sugar with honey just because I’m curious, great recipe!
Sherry says
Delicious! Our favorite restaurant serves a bourbon glazed French cut pork chop, which is my favorite. I have tried to copy it, came close but this recipe is the bomb! Even better than our favorite restaurant! Definitely a keeper! Also use the glaze on chicken wings and mix in with fried rice!
Vicki says
This is the easiest and best way to make pork chops!! Hubs even liked it, not just because it had bourbon in the sauce. I will always have this recipe in my rotation. I am a fan for life!
The Bev says
Was good, I wasn’t 100% sure about the seasoning if it was 1/2 tbsp each so it came out a bit salty. But I enjoyed it and kids are it. I’m not sure if they liked it but they ate it! Served with some smashed po-ta-oes. Was good!
Pam says
BEST pork chops – had for the second time last night.
Long post about temperature but to start, here’s a funny for you –
First time I made this recipe my son & daughter had just come home from college on a holiday break, and broke out laughing after I called them to the table saying I made pork chops. Apparently they’d been talking earlier about how psyched they were to finally be having a home cooked meal *also apparently* there was this whole thing on Tik Tok about “when Mom makes pork chops” and how teens can’t stand them. They ate every bite of these though and said they were good, so there, teens of Tik ToK, lol. I did eventually look up some of the videos by searching, “when your mom makes pork chops” … and they ARE pretty funny.
Anyway as far as making pork chops in general, I do use a meat thermometer and these days have been taking the chops out of the oven or off the skillet BEFORE 145 degrees (!! stay with me) leaving room for the temp to rise 5-10 more degrees as it rests on the counter a minimum of 3 minutes. As worried as people can be about undercooked pork, my understanding from reading about it in depth is that the dreaded trichinosis-causing parasite was pretty much eradicated from US commercial pork production years ago after switching from “slop” feeding to strict guidelines about the types of food given to commercially raised pigs. Between 2008 & 2012 there were just 5 instances in of people having a bout of trichinosis in the US after eating undercooked commercial pork. Considering the US meat industry produced over 26 BILLION pounds of pork in 2017, “eradicated” seems a good word to use.
Regardless – and this is key to quell any remaining fears – trichinosis cannot survive at temps above 137 degrees.
So I pull at 140/142, which usually turns into close to 150/152 by the time it hits the table. It might even be a little pink in spots, but that’s fine, it tastes great and you no longer need piles of apple sauce to choke down a bite 😉 With this recipe you are even adding a hot pan sauce over top of the chops, so there’s that added temp as well.
Mind you, sausages and ground pork are still supposed to be cooked to 160 degrees like beef, as the grinding of the pork with blades or little needles would drag any trace bacteria present into the interior of the meat – whereas with pork chops, steaks, loins, roasts, etc. any trace bacteria would be on the outside cooked surface of the meat.
Lastly, check to see if the package of your chops, steaks, etc. is marked “blade or mechanically tenderized”. That means the packing house did force those small blades or needles into the meat to tenderize it, so back to 160 you go.
Thought I would take the time to pass this temperature tid bit along, as I know with beef prices so out of control many of us are looking for ways to work more pork into our rotations. Bon appe-pig!
Ryné says
This was soooo good. Even my picky eater enjoyed it! We couldn’t find nice thick chops so we bought a loin and cut them ourselves. Perfect!! So tender, juicy, the glaze was spot on! We served them on some brioche buns with sweet corn and baked beans. We have local restaurant that makes a good bourbon glaze and this was hands down better. Thanks for our new favorite pork recipe!