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Flavorful Bourbon Glazed Pork Chops

Juicy pork chops glazed with a rich, bourbon-infused sauce, balancing sweet, smoky, and savory flavors. Perfect for weeknight dinners or hearty weekend feasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bourbon Glaze
  • 1/3 cup bourbon (80 ml)
  • 1/4 cup brown sugar (50 g), packed
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (15 ml)
  • pinch smoked paprika Optional
  • dash cayenne pepper Optional
For the Pork Chops
  • 4 pieces bone-in pork chops About 1-inch thick

Method
 

Making the Glaze
  1. In a medium saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, and apple cider vinegar. Stir to combine.
  2. Let it gently simmer for 8–10 minutes, stirring occasionally, until the glaze thickens slightly and becomes syrupy. Watch closely to avoid burning.
Preparing the Pork Chops
  1. Pat the pork chops dry with paper towels. Brush each chop lightly with olive oil and season with freshly ground black pepper.
  2. Preheat the grill to about 400°F (204°C) over direct heat. Lightly oil the grates to prevent sticking.
Grilling the Pork Chops
  1. Place the chops on the grill and cook for about 4–5 minutes per side. Use tongs to flip gently.
  2. After flipping, brush generously with bourbon glaze, basting every couple of minutes until grill marks form and the chops develop a lovely golden-brown crust.
  3. Aim for an internal temperature of 145°F (63°C) using a meat thermometer.
  4. Allow chops to rest for 5 minutes post-grilling to let the juicy flavors redistribute.
  5. Spoon any remaining glaze over the chops just before serving.

Notes

Serve these pork chops with a side of roasted vegetables such as asparagus and carrots. Drizzle with leftover glaze for added flavor. Excellent as leftovers, keep them in the fridge for 3–4 days or freeze for up to 3 months.