A thick, bone-in pork chop seared hard in a cast iron skillet, then basted in a glaze of bourbon, honey, soy sauce, apple cider vinegar, and whole grain mustard. That is this recipe. It takes 25 minutes, uses one pan, and produces results that look and taste like something from a Southern restaurant. The bourbon gets added off the heat (important, unless you want a fireball in your kitchen) and simmers down until the alcohol cooks off. What is left is a smoky sweetness that blends into the honey and soy.
Bone-in chops are the right choice here. The bone acts as an insulator, keeping the meat juicier during the high-heat sear. Season both sides aggressively with salt, pepper, smoked paprika, and garlic powder, then get a hard sear going for four minutes per side. Once the glaze comes together, baste aggressively: spoon that bubbling sauce over the chops repeatedly until they are lacquered and shiny. Let them rest five minutes before cutting so the juices redistribute. Mashed sweet potatoes and roasted green beans are the natural sides, but honestly, cornbread is all you really need to soak up the pan sauce.
Season and Sear the Bone-In Pork Chops
Pat the 1-inch-thick bone-in pork chops completely dry, then season both sides with salt, pepper, smoked paprika, and garlic powder. Heat olive oil in a cast iron skillet over medium-high until the oil is smoking, and sear the chops for 4 minutes per side. You want a deep brown crust here, not a pale golden color.
Deglaze with Bourbon and Build the Glaze
After removing the chops, reduce the heat to medium and add butter and minced garlic for 30 seconds. Pull the skillet off the burner before adding the bourbon, then return it to the heat and let it simmer vigorously for a minute while scraping up the fond. Stir in the honey, soy sauce, apple cider vinegar, whole grain mustard, and thyme sprigs, and simmer for 3 minutes until the glaze thickens enough to coat the back of a spoon.
Baste the Chops and Rest Before Serving
Return the pork chops to the skillet and spoon the glaze over them repeatedly for about 2 minutes, until each chop is glossy and the internal temperature hits 145 degrees F. Let them rest for 5 minutes before plating. Spoon the remaining pan sauce over the top so nothing from that skillet goes to waste.
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Honey Bourbon Glazed Pork Chops
- Total Time: 25 minutes
- Yield: 4 servings
Description
These pork chops get a hard sear in cast iron and then a glaze of bourbon, honey, and butter that reduces into a sticky, smoky-sweet sauce. The bourbon burns off but leaves behind a deep warmth that straight honey cannot match. It is a fifteen-minute dinner that looks and tastes like date night cooking.
Ingredients
- 4 bone-in pork chops (1 inch thick)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/3 cup bourbon
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 2 sprigs fresh thyme
Instructions
- Pat the pork chops dry. Season both sides with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large cast iron skillet over medium-high heat until smoking. Sear the chops 4 minutes per side until a deep brown crust forms. Remove and set aside.
- Reduce heat to medium. Add butter and garlic to the skillet. Cook 30 seconds until fragrant.
- Remove the skillet from the heat and carefully add the bourbon. Return to heat and let it simmer vigorously for 1 minute, scraping up the fond.
- Stir in honey, soy sauce, vinegar, mustard, and thyme. Simmer 3 minutes until the glaze thickens and coats the back of a spoon.
- Return the pork chops to the skillet. Spoon the glaze over the chops repeatedly, basting for 2 minutes until they are glossy and the internal temperature reaches 145°F.
- Rest 5 minutes before serving with the pan sauce spooned over the top.
Notes
- Remove the skillet from the heat before adding bourbon — pouring alcohol into a hot pan on a burner can ignite. Let it simmer after returning to heat.
- Bone-in chops are essential here. The bone keeps the meat juicier during the high-heat sear.
- The glaze should be thick enough to coat the chops, not a thin liquid. If it seems runny, simmer another minute before adding the chops back.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14
- Sodium: 720
- Fat: 20
- Carbohydrates: 18
- Protein: 38
- Cholesterol: 100
Frequently Asked Questions
What can I substitute if I’m missing an ingredient?
You can make substitutions, but they’ll change the final result. Check the recipe notes for specific suggestions on what works as a replacement. Bone-in pork chops are what make this recipe work, but boneless will do if that is what you have, just watch the timing, since they cook faster. Stick with bourbon for the glaze; a different spirit changes the flavor more than you would expect.
Can I make this ahead of time?
This doesn’t hold up as well as some dishes when made ahead, but it’s fine for next-day leftovers. Store covered in the fridge and eat within 2-3 days.
How many people does this serve?
It’s portioned for 4 servings. Good sides include mashed sweet potatoes or roasted green beans.
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