Bourbon.glazed.pork. Pork that is moist on the inside, but has a caramely-boozey crust on the outside. Oh, and it can be on the table in about 20 minutes! Hellooo, what are you waiting for, make this now!
There are two separate steps to this recipe, the glaze making step, and the pork cooking step. Neither are difficult, and the glaze can be made in advance and stored in the fridge! To make the pork chops you need to gather up the following: 3 boneless pork chops, bourbon glaze, 1 heaping cup of diced fuji apples, 1/3 heaping cup of diced red onion, 1 teaspoon of butter, and less than a 1/4 teaspoon of garlic powder, kosher salt, and black pepper.
For that little bourbon glaze container of happiness you need: 3 ounces (scant 1/2 cup) of bourbon, 1/3 cup of light brown sugar, 1 small clove of garlic, 1/2 teaspoon of apple cider vinegar, 1/2 tablespoon of Worcestershire sauce, 1/2 tablespoon of honey, and 1/4 teaspoon of yellow mustard.
Confession: I totally planned on making this with dry ground mustard, but life happened and I had to use yellow mustard instead. Luckily, it worked perfectly! Oh, and when I say life happened, I mean that the glass jar of dry mustard fell on my kitchen floor, shattering everywhere. WHOOPS!
Anywoo, let’s get to glazing! Pour yourself a nice
glass measuring cup of bourbon, about a half a cup. Stay away from the bottle, the kitchen needs your full attention for at least twenty minutes!
Pour the bourbon into a small sauce pan, and add the 1/3 cup of light brown sugar, 1 small clove of minced garlic, 1/2 teaspoon of apple cider vinegar, 1/2 tablespoon of Worcestershire sauce, 1/2 tablespoon of honey, and 1/4 teaspoon of yellow mustard.
Wisk to combine, and turn the burner to high. Allow the mixture to come to a boil.
Once boiling, reduce the heat to low, and reduce to a simmer. Continue to simmer over low heat for 8-10 minutes, or until the glaze has reduced by half.
Remove from the heat and pour into a small bowl. Set aside and allow to cool.
Now, on to the pork! Season both sides of the pork chops with 1/4 teaspoon each of garlic powder, kosher salt, and black pepper, massaging the spices into the meat. I used less than 1/4 teaspoon for both sides, but you can change this to match your taste buds. Just remember, something great is going to happen to those chops in .5 seconds.
Now, grab your basting brush and glaze! Brush a thin layer of glaze on both sides of the pork.
Preheat a seasoned (sprayed with cooking spray and rubbed in to the pan!) cast iron skillet over medium heat. You’ll know it’s ready when you can flick water onto it, and it immediately sizzles and evaporates.
Carefully place the pork chops in the pan, cook for 3 minutes, then flip and cook for 3 minutes on the other side. We’re not concerned with cooking the meat through right now, we just want to get a nice crust on the outside.
While the pork is working on forming its outer crust, get to chopping! You need 1 cup of diced apple, which was about 3/4 of the apple, and 1/3 cup of diced red onion. Mine were both heaping cups, which is fine!
After you’ve cooked the pork on both sides, remove it to a plate. This is what dreams are made of!
Throw the diced apple and onion into the hot pan, along with 1/2 teaspoon of butter, and 1 teaspoon of glaze.
Cook over medium heat for about 3 minutes, until the apples and onions are brown, and have softened up. While this is happening, add another coat of glaze to both sides of your chops that are resting on the plate.
Once the apples and onions are ready, reduce the heat to low. Add the pork chops back to the skillet, making sure not to leave any juices/glaze on the plate!
Cover, and cook for 8-10 minutes over low heat, flipping once during this span of time. Be sure to add another layer of glaze when you flip!
Once the pork is cooked throughout (internal temperature of 145°), remove the skillet from the heat.
Serve the pork chops topped with the apples and onion.
This recipe was a HUGE hit! I served mine with some roasted green beans and roasted yukon gold potatoes. We will definitely be making this again soon, the sweet/tangy crispy crust mixed with the moist interior was delectable!
Bourbon Glazed Pork Chops
Glaze adapted from How Sweet Eats
For the pork:
3 boneless pork chops
1/3 cup red onion (heaping)
1 cup diced fuji apple (heaping)
1/2 tsp. butter
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
3 ounces (scant 1/2 cup) bourbon
1/3 cup brown sugar
1 small garlic clove, minced
1/2 tsp. apple cider vinegar
1/2 Tbsp. Worcestershire sauce
1/2 Tbsp. honey
1/4 tsp. yellow mustard
Begin by preparing the glaze. Combine all ingredients in a small sauce pan over high heat. Whisk to combine, and bring to a boil. Once boiling, reduce to a simmer, and allow to simmer for 8-10 minutes, or until it has reduced by half. Pour the mixture into a small bowl, and let it sit at room temperature while you prepare the pork chops.
Preheat a seasoned cast iron skillet over medium heat. Season both sides of the pork chops with the kosher salt, black pepper, and garlic powder, using hands to massage the spices in to the meat. Apply a layer of glaze to both sides of the pork. Place the pork in the hot skillet, cooking for 3 minutes on each side. Remove the pork to a plate. Apply another layer of glaze to both sides of the pork.
Add the apples, onions, 1/2 tsp. butter, and 1 tsp. of glaze to the skillet, mixing to combine, and scraping the bottom of the pan. Cook for 3 minutes over medium heat, and then reduce the heat to low. Add the pork back to the pan, cover and cook for 8-10 more minutes, flipping the pork once and applying another coat of glaze. When the pork has cooked through, remove to a plate a top with apples and onions.
Serve and enjoy!