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Home / Main Dishes / Pork

Baked Pork Chops with Bourbon Glaze

4.97
/5
25 minutes minutes
46 Comments
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By: The Chunky Chefpublished: 03/02/2020

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Thick and juicy pork chops, seared and baked, then brushed with the most amazing bourbon glaze! All made in 30 minutes or less! #porkchops #pork #bourbon #glaze #sauce #easyrecipe #dinner #weeknightdinner #30minutemeal #baked #oven #skillet

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!

Thick and juicy pork chops, seared and baked, then brushed with the most amazing bourbon glaze! All made in 30 minutes or less! #porkchops #pork #bourbon #glaze #sauce #easyrecipe #dinner #weeknightdinner #30minutemeal #baked #oven #skillet

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:

  1. Make the simple brine, add pork chops and brine for at least 15 minutes.
  2. Rinse pork and pat dry.  Season with seasonings.
  3. Sear in oven-safe skillet over MED-HIGH heat for several minutes, then flip.
  4. Transfer skillet to preheated oven and bake 5 minutes.
  5. Flip pork chops over and bake another 4 minutes until pork is cooked to 145 F degrees (internal temperature).
  6. Let pork chops rest on a plate.
  7. While pork is cooking, simmer bourbon glaze for about 10 minutes.
  8. Whisk in a slurry (mixture of cornstarch and water) and simmer another minute or until thickened.
  9. Serve pork with the bourbon glaze.

Baked pork chops with bourbon glaze in skillet

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.

Sliced baked pork chops over mashed potatoes

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.

Bourbon glaze over the top of baked pork chops

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!

Spooning bourbon glaze over baked pork chops

Baked Pork Chops with Bourbon Glaze

4.97 from 26 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 397
Servings: 4 servings
(hover over # to adjust)
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Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Prep time does not include brining, as this will vary from person to person.

Video

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.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.97 from 26 votes

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Recipe Rating




  1. Beverly says

    Posted on 1/11 at 8:16 pm

    Delicious sauce. I’ll be making this again. My pork chops were a little dry, but they were boneless and not really thick. That’s something I can figure out for the next time. The sauce was so good and a perfect compliment to the pork chops.

    Reply
  2. Shannon says

    Posted on 1/8 at 6:55 pm

    THESE ARE AMAZING! Thanks for sharing! Pork is my least favorite and even my kids complimented these chops!! YUMMY!

    Reply
  3. Debra Oliver says

    Posted on 10/31 at 6:11 pm

    I cooked tonight for dinner. They were very yummy and tender. Thank you. I’m saving this recipe to cook when my sister comes home in a few weeks.

    Reply
  4. EMMA GREEN says

    Posted on 9/23 at 8:39 am

    If you make the glaze the day before to you wait on the cornstarch or okay to add it too?

    Reply
    • The Chunky Chef says

      Posted on 9/23 at 9:33 pm

      I would wait to add it 🙂

      Reply
  5. Anita W says

    Posted on 8/24 at 10:27 pm

    Delicious! Will fix often and glaze would be good on a roast. Everyone loved it!

    Reply
  6. Shelly says

    Posted on 8/12 at 5:36 pm

    Awesome sauce. You have nailed this one. We actually grilled the chops (it’s summer!). I didn’t have bourbon but substituted Apple Crown & it worked fantastically. So good. Spot on. Thank you for sharing! This has just become my “go to” pork chop recipe. Thanks again.

    Reply
  7. Meagan says

    Posted on 5/30 at 10:49 am

    I love this glaze! However we are not huge bourbon drinkers. So what I did was substitute bourbon with our favorite single malt scotch. It turned out beautifully.

    Reply
  8. Nicole says

    Posted on 5/11 at 11:12 am

    Can we use a Dutch oven instead of the skillet?

    Reply
    • Amanda says

      Posted on 5/26 at 9:05 pm

      The higher sides might cause the pork to sort of steam, but I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would happen. If you try it, I’d love to know how it turns out!

      Reply
  9. Meagan says

    Posted on 5/5 at 7:52 am

    Made these last night. Didn’t use thick pork chops or the oven as it was 90 degrees out and the AC wasn’t working. However I did cook them on the stove over low heat for about 7-10 minutes and they turned out moist and delicious.
    Also the glaze could be a food group of it’s own!! My husband licked his plate clean!!😂

    Reply
  10. Amy says

    Posted on 5/3 at 5:54 pm

    Hi I don’t have apple cider vinegar what else can I use ?

    Reply
    • Amanda says

      Posted on 5/3 at 9:12 pm

      You could try white wine vinegar, but I’ve only made this recipe as written, so I can’t guarantee it won’t change the flavor some.

      Reply
      • Steve says

        Posted on 5/30 at 3:41 pm

        apple sauce, n any vinegar, luv ya Steve…

        Reply
  11. Larry R Helm says

    Posted on 3/15 at 10:02 am

    Wonderful recipe. Fast, easy and so very good. I have always had trouble making a good glaze. Not anymore, this recipe was so easy. Thanks,
    Larry

    Reply
  12. Monica R Newhouse says

    Posted on 2/22 at 7:23 pm

    My entire family loved them. . . I left the sauce on the side and they were delicious both with and without it!

    Reply
  13. Patricia Parr says

    Posted on 6/26 at 1:19 pm

    This recipe is delicious. I used bone-in center cut pork chops.

    Reply
  14. Cathy says

    Posted on 3/6 at 10:47 am

    I’m completely crushing on that bourbon glaze!

    Reply
  15. Suzy says

    Posted on 3/5 at 4:28 pm

    This looks like such an awesome way to cook up pork chops! Love it!

    Reply
  16. Toni says

    Posted on 3/4 at 3:14 pm

    This is totally droolworthy! Can’t wait to give it a try!

    Reply
  17. Carrie Robinson says

    Posted on 3/4 at 6:52 am

    That sauce looks absolutely amazing! Going to have to add this to my weekly dinner rotation soon. 🙂

    Reply
  18. Erin | Dinners,Dishes and Dessert says

    Posted on 3/4 at 2:38 am

    This Baked Pork Chops looks incredibly delicious!

    Reply
  19. Kimberly says

    Posted on 3/3 at 10:16 pm

    So finger-lickin’ good, this recipe’s a keeper!

    Reply
  20. Dorothy Reinhold says

    Posted on 3/3 at 8:00 pm

    I think Bourbon Glaze is my love language. I bet this would be amazing on chicken too!

    Reply
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