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Flavorful Peach Bourbon Glazed Pork Chops

peach bourbon glazed pork chops - featured image

Juicy and tender pork chops glazed with a sweet and smoky peach bourbon sauce, perfect for a quick and flavorful summer dinner.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 ripe peaches, peeled and diced (or frozen peaches, thawed and drained)
  • 1/4 cup bourbon (recommended Maker’s Mark)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper. Let them rest at room temperature for about 10 minutes.
  2. In a small saucepan over medium heat, combine diced peaches, bourbon, brown sugar, Dijon mustard, minced garlic, and apple cider vinegar. Stir and bring to a gentle simmer. Let simmer for 10-12 minutes, stirring occasionally, until thickened into a syrupy glaze.
  3. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.
  4. Place pork chops in the skillet and cook undisturbed for 4-5 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
  5. Brush a generous layer of peach bourbon glaze over each chop and cook for another 1-2 minutes, spooning extra glaze over the chops.
  6. Remove pork chops from skillet and let rest for 5 minutes to redistribute juices.
  7. Serve pork chops with remaining glaze spooned on top and sprinkle with fresh thyme.

Notes

Let pork chops come to room temperature before cooking to ensure even cooking. Avoid overcrowding the pan to get a good sear. Stir glaze gently and add water or bourbon if it thickens too much. Rest meat after cooking for juiciness. Frozen peaches can be used if thawed and drained. Glaze can be made ahead and reheated gently.

Nutrition

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