Tennessee Hillbilly Chops
Sink your teeth into Tennessee Hillbilly Chops, a rustic yet refined dish that brings the bold flavors of the South to your table. Juicy bone-in pork chops are seared to perfection and smothered in a rich bourbon glaze, beautifully balanced with caramelized onions, brown sugar, and a hint of apple cider vinegar. Infused with the smoky warmth of paprika and fresh thyme, each bite offers a delectable harmony of savory and sweet. This quick 45-minute recipe is a showstopper, perfect for weeknight dinners or impressing guests at your next gathering. Serve it with your favorite sides to make this Southern-inspired comfort food a new family favorite. Keywords: Southern pork chops, bourbon glaze pork, caramelized onions recipe, easy skillet dinner, Tennessee-style recipe.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 cloves Garlic cloves
- 0.25 cup Bourbon
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 0.5 cup Chicken broth
- 2 sprigs Fresh thyme
Instructions
Pat the pork chops dry with a paper towel. Season both sides evenly with salt, black pepper, and smoked paprika.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once the butter has melted and begins to sizzle, place the pork chops in the skillet. Sear for 3-4 minutes on each side until a golden-brown crust forms. Remove the chops from the pan and set aside.
Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Slice the onion thinly and add it to the pan, cooking for 5-7 minutes until caramelized and golden brown. Mince the garlic cloves and add them during the last minute of cooking the onions, stirring constantly to prevent burning.
Deglaze the skillet by carefully adding the bourbon. Allow it to reduce slightly, about 1-2 minutes, as you scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the brown sugar, apple cider vinegar, chicken broth, and sprigs of fresh thyme. Bring the glaze to a simmer and return the pork chops to the skillet.
Spoon the glaze over the pork chops and reduce the heat to low. Cover the skillet and cook for 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from heat. Discard the thyme sprigs and allow the chops to rest for 5 minutes. Serve with caramelized onions and a drizzle of the bourbon glaze on top.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 458 mg | 10% | |
*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.
