Bourbon Mustard Glazed Pork Chops
Elevate your weeknight dinner game with these Bourbon Mustard Glazed Pork Chops, a mouthwatering blend of smoky, tangy, and slightly sweet flavors. Juicy bone-in pork chops are perfectly seared for a golden crust, then finished in a rich glaze made from bold bourbon, Dijon mustard, honey, and a splash of apple cider vinegar. The bourbon not only infuses a smoky depth but also helps deglaze the skillet for maximum flavor. A quick 30-minute recipe, this dish is easy enough for busy nights yet sophisticated enough for entertaining. Serve these succulent pork chops with the luscious glaze draped over the top, and garnish with fresh thyme for a touch of brightness. Perfect for fans of bourbon-inspired dishes and savory-sweet pairings, this recipe promises restaurant-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.25 cup Bourbon
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides of each chop with salt and black pepper, then set aside.
Preheat a large skillet over medium-high heat. Add the olive oil and allow it to shimmer, but not smoke.
Place the pork chops in the skillet and cook for 3–4 minutes on each side, or until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.
Deglaze the skillet by pouring in the bourbon. Stir and scrape up any browned bits from the bottom of the skillet, letting the bourbon cook down for about 1–2 minutes.
Add the Dijon mustard, honey, and apple cider vinegar to the skillet. Stir to combine and allow the glaze to simmer for 2–3 minutes, or until it thickens slightly.
Return the pork chops to the skillet, spooning the glaze over them. Reduce the heat to low, cover the skillet, and let the chops cook for an additional 8–10 minutes, or until the internal temperature reaches 145°F (63°C).
Plate the pork chops and spoon any remaining glaze over them. Garnish with fresh thyme if desired, and serve immediately.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.1 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
