Bourbon-Glazed Pork Chops with Apples Recipe

Two bone-in pork chops smothered in apple bourbon glaze with golden apple slices and fresh parsley in a white skillet, shot from overhead.

Bourbon-Glazed Pork Chops with Apples Recipe

Thick-cut pork chops are pan-seared and finished in an apple bourbon glaze, with sautéed apple slices. The sauce is sweet, smoky, and just sharp enough to keep things interesting.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 512kcal

Author: Sandra

Ingredients

4 bone-in pork chops about 1 inch thick (Note 1)
Kosher salt and freshly ground black pepper (Note 2)
2 tablespoons olive oil
1 tablespoon unsalted butter
3 tablespoons finely chopped shallot
2 garlic cloves minced
1 large apple Honeycrisp or Pink Lady, cored and thinly sliced (Note 3)
½ cup bourbon (Note 4)
¾ cup apple cider (Note 5)
1 ½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar optional, to taste
¼ teaspoon crushed red pepper flakes optional
1 teaspoon cornstarch mixed with 1 tablespoon cold water optional, for thickening
Chopped fresh thyme or parsley for garnish

Instructions

Pat 4 bone-in pork chops dry with paper towels (Note 7). Season both sides generously with Kosher salt and freshly ground black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat (Note 8). When the oil is hot and shimmering, carefully place the pork chops in the skillet. Sear for 2–3 minutes per side, until a golden-brown crust forms.
Important: You’re just creating color here. The pork will finish cooking in the sauce later. Transfer chops to a plate and set aside.
Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet. Once melted, stir in 3 tablespoons finely chopped shallot, 2 garlic cloves (minced), and 1 large apple (sliced). Cook for 3–4 minutes, stirring occasionally, until apples are just softened and starting to brown.
Remove skillet from heat. Carefully pour in the ½ cup bourbon. It may sizzle. Return skillet to heat and let the bourbon bubble for 1–2 minutes, scraping the browned bits from the pan with a wooden spoon.
Stir in ¾ cup apple cider, 1 ½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar (if using), and ¼ teaspoon crushed red pepper flakes. Bring to a simmer over medium heat. Cook uncovered for 5–7 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
Tip: The sauce should coat the back of a spoon. (Note 9)
If your sauce still looks thin after reducing, stir in the 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer for 1–2 more minutes until thickened.
Return the pork chops (and any juices on the plate) to the skillet. Spoon sauce over the chops. Simmer for 3–5 minutes, turning once or twice, until the chops are fully cooked through (140–145°F internal temperature).
Remove the skillet from heat. Let the pork chops rest in the sauce for 3–5 minutes before serving. This helps the meat stay juicy.
Serve pork chops topped with apples and spoon extra glaze over each one. Garnish with Chopped fresh thyme or parsley.

Notes

Bone-in pork chops around 1 inch thick work best. Avoid thin chops, which can overcook quickly.
Use kosher salt for even seasoning and freshly ground black pepper for best flavor.
Honeycrisp or Pink Lady apples hold their shape and balance sweetness with tartness.
Use any bourbon you enjoy cooking with. The alcohol mostly cooks off, leaving behind rich flavor.
Use fresh, unfiltered apple cider for best results. Don’t substitute apple cider vinegar here.
A stainless steel or cast iron skillet gives the best browning and sauce reduction.
Drying the pork ensures a proper sear.
Preheat the skillet until oil shimmers before adding the chops. This helps prevent sticking.
To check if your sauce is ready, drag a spoon through it. If it leaves a visible line that slowly fills in, it’s thick enough.

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