Boneless Pork Chops with Bourbon Peach Glaze
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Boneless pork chops get a bad reputation for drying out. This recipe fixes that with juicy, deeply flavored chops finished with a bourbon peach glaze that makes them genuinely unforgettable.
This post was created in partnership with Chairman's Reserve® Meats. All opinions are our own.
The secret to juicy boneless pork chops
The secret is the brine. I use milk and apple cider to tenderize the meat before it ever hits the pan, which means a proper sear on the outside and a juicy center every time. Even one hour makes a difference.
The bourbon peach glaze is what takes this over the top. Reducing the apple cider first concentrates the flavor before the peach and bourbon go in, and finishing the sauce with butter off the heat gives it a glossy, restaurant quality finish. I like to serve these alongside Creamy Mashed Potatoes or Balsamic Glazed Carrots for a complete dinner that looks far more impressive than the effort involved.
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The Ingredients that make it work
- Pork chops: look for boneless chops around 6 oz each and at least 1 inch thick. Thinner chops cook too fast to develop a proper crust before the center is done.
- Apple cider: real apple cider, not apple juice. The depth of flavor in the glaze depends on it.
- Milk: whole milk works best for this brine.
- Bourbon: use a bourbon you'd actually drink. The flavor concentrates as the sauce reduces so quality matters here.
- Peaches: fresh or frozen both work. If using frozen, thaw and drain before adding to the sauce.
- Butter: salted. Added off heat at the end to finish the glaze.
👉 See recipe card below for exact quantities.
From brine to table
- Brine first. Combine milk and apple cider in a shallow pan, add the chops, and refrigerate for at least an hour. This is the step most people skip and the reason that pork chops disappoint.
- Pat completely dry. Moisture on the surface is the enemy of a good sear. Take your time here.
- Season and sear. Salt both sides and place in a hot heavy bottomed pan. Two minutes per side, no moving them around. Let the crust build.
- Finish in the oven. Six minutes at 375°F. Pull at 145°F internal temperature and rest for 5 minutes before slicing. That rest period is non-negotiable.
- Build the glaze. Reduce the apple cider first, then add peaches, bourbon, and brown sugar. When the sauce coats the back of a spoon it's ready. Butter goes in off the heat.
- Slice and serve. Spoon the glaze generously over the top and finish with fresh parsley if you have it.
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🔪 Top tip
Don't touch the chops once they hit the pan. Two minutes per side undisturbed is what builds the crust. Move them too soon and you lose it.
Make ahead and storage
- Make ahead: brine the pork chops up to overnight in the refrigerator. The glaze can also be made a day ahead and reheated gently before serving.
- Store: refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: warm gently in a sauté pan with a little butter over medium low heat to avoid overcooking.
🥓 More pork recipes
FAQ
The USDA recommends 145°F followed by a 3 minute rest. This is lower than old standards of 160°F, which is why properly cooked pork chops can still have a slight blush of pink in the center and be perfectly safe to eat.
Almost always one of two things: the chops were too thin or they were overcooked. Look for chops at least 1 inch thick and pull them at 145°F. The brine in this recipe adds an extra layer of protection against dryness.
For 6 oz chops around 1 inch thick, sear for 2 minutes per side then finish in a 375°F oven for 6 minutes. Always verify with a thermometer rather than relying on time alone since thickness varies.
Yes. Thaw and drain them thoroughly before adding to the sauce so excess moisture doesn't thin the glaze.
Yes. Substitute apple juice or additional apple cider in equal measure. The glaze will be slightly lighter in flavor but still delicious.
Yes. Bone-in chops are slightly more forgiving since the bone slows heat transfer. Add 3 to 5 minutes to the oven time and verify doneness with a thermometer.
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Boneless Pork Chop recipe
These boneless pork chops are brined for maximum tenderness, then seared and finished in the oven with a rich bourbon peach glaze.
- Total Time: 1 hour 30 minutes
- Yield: 4 portions 1x
Ingredients
For the brine:
- 1 cup milk
- 1 cup apple cider
For the pork chops:
- 4 boneless pork chops (6 oz each)
- 2 teaspoons salt
For the bourbon peach glaze:
- 2 cups apple cider
- 2 peaches, chopped into ¼ inch pieces
- 3 oz bourbon
- ½ cup brown sugar
- 2 teaspoons smoked paprika
- 4 tablespoons butter
Optional garnish:
- Fresh Italian parsley
Instructions
- Combine milk and 1 cup apple cider in a shallow pan. Add pork chops and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 375°F.
- Remove chops from brine and pat dry thoroughly with paper towels.
- Season both sides with salt. Heat a heavy bottomed pan over medium high heat until hot.
- Sear chops for 2 minutes per side until golden crust forms.
- Transfer to an oven safe pan if needed and cook in the oven for 6 minutes or until the internal temperature reaches 145°F.
- Remove from oven and rest for 5 minutes before slicing.
- While the chops cook, place 2 cups apple cider in saucepan over medium high heat. Reduce by half, about 5 to 6 minutes.
- Add peaches, bourbon, and brown sugar. Cook for 4 to 5 minutes until the sauce coats the back of a spoon.
- Add smoked paprika and butter and remove from heat. Stir until butter is fully incorporated.
- Slice chops, spoon peach glaze over the top, and garnish with fresh parsley if desired.
Notes
- Don't skip the brine. The milk and apple cider brine is what keeps boneless pork chops tender rather than tough. Even 1 hour makes a significant difference.
- Pat the chops completely dry before searing. Moisture on the surface prevents a proper crust from forming.
- The sauce is done when it coats the back of a spoon and holds a line when you run your finger through it. That is the right consistency for a glaze.
- Prep Time: 10 minutes
- Brine Time: 1 hour
- Cook Time: 20min
- Category: entrées
Nutrition
- Serving Size: 1 chop
- Calories: 663
- Sugar: 50 g
- Sodium: 1385.4 mg
- Fat: 21.4 g
- Carbohydrates: 50.7 g
- Protein: 51.7 g
- Cholesterol: 172.3 mg
