Succulent pork chops in a delicious bourbon sauce.
Print Recipe Add to Recipe Box

Pan Roasted Bourbon Pork Chops

These are the juiciest pan roasted pork chops you will ever eat! The bourbon sauce on top is amazing!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main
Cuisine: American
Keyword: bourbon sauce, pork chops, roasted pork chops
Servings: 4
Calories: 441kcal
Author: Judith Hannemann

Ingredients

  • 4 thick pork chops about 1-inch, brined (see NOTES)
  • 1 tbs Flour for dusting chops
  • 1 Pinch black pepper
  • 2 tbs olive oil divided
  • 1 tbs minced garlic
  • 1 tbs minced shallot OR onion
  • 1.5 cups chicken stock
  • 1/3 cup bourbon
  • 1/4 cup brown sugar
  • 1 tbs cider vinegar
  • 2 tbs heavy cream

Instructions

  • 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.

Notes

To brine chops—add 1/4 cup of kosher salt and 1/4 cup sugar to 1 quart of very hot water; stir to dissolve. Let this come to room temperature then pour over the pork chops. Let the chops sit for 30 minutes to 1 hour. Drain and pat chops dry.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 20g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 201mg | Potassium: 628mg | Fiber: 1g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 1.1mg