The juiciest pork chops you’ll ever eat topped off with a delicious bourbon sauce!
Make Pork Chops Even Better
You can make pork chops even better each time you make them.
Brining is the key to great pork chops. It makes them extra juicy and the addition of herbs and spices add tons of flavor too,
This recipe uses nothing but a basic brining solution. However, you could really go to town here with additions of your own.
My favorite ideas for additions to the basic brine would be thyme or sage because those herbs go so well with pork. If you plan to make any herb flavor additions, I strongly recommend the use of fresh herbs. With fresh, the oils will readily infuse in the brining solution and produce a much brighter flavor.
When you brine any meat, the key is planning ahead. Basically, this process takes time for most meats.
While the pork chops in this recipe require only a short brining period, the solution is prepared with hot water and you have to wait until it cools to room temperature to use on the chops. However, if you make the brine ahead of time, you don’t have to add the 30 or so minutes that the solution will take to cool.
I tend to make this on the morning I am making this recipe or even the night before. You don’t have to refrigerate under those circumstances and the brining solution can just sit out on the counter. The recipe for the basic brine is in the “Notes” section on the recipe card,
Don’t Have Bourbon Or Don’t Drink?
These pork chops will still be delicious either way,
If you don’t have bourbon on hand, then I’d substitute any whiskey or brandy for it. In a pinch, a medium white wine will do nicely.
Now if you don’t use alcoholic products at all, there’s no problem either. Simply substitute the small amount of bourbon with beef stock.
- 4 thick (about 1-inch) brined pork chops (see NOTES)
- Flour for dusting chops
- Pinch of pepper
- 2 tbs olive oil,divided
- 1 tbs garlic, minced
- 1 tbs shallot-OR-onion, chopped
- 1/1/2 cup chicken stock
- ⅓ cup bourbon
- ¼ cup brown sugar
- 1 tbs cider vinegar
- 2 tbs heavy cream
- Preheat oven to 425 degrees F.
- Season chops with a pinch of pepper then dust lightly with flour.
- Heat 1 tablespoon of the olive oil in a large heavy oven-proof skillet over medium-high heat. Brown chops on one side only. Turn, cover the pan and place in preheated oven for about 10 minutes.
- Remove the chops to a warm platter and tent with foil. Drain pan of any liquid that accumulated.
- Add the remaining 1 tablespoon of olive oil to the pan and heat over medium-high heat. Saute the garlic and shallot/onion until soft.
- Deglaze the pan with the bourbon and stock. Add the sugar and vinegar. Reduce the liquid to half.
- Add the cream and stir well to blend then add the pork chops and cook for 2 minutes on each side or until sauce is thick.