Boneless Pork Chops

Deliciously juicy and perfectly tender, this boneless pork chops recipe is brined and smothered in a Bourbon Peach Glaze for optimum flavor.

This post is sponsored by our friends and the maker of Chairman's Reserve® Pork. All opinions are our own.

This is no ordinary weeknight meal. Brining the pork chops beforehand assures that they cook up tender and juicy every single time. We love them as a Date Night Dinner, but with a little planning, this oven baked pork recipe makes an easy weeknight meal.

Just like our Dijon Glazed Pork Chops and our Chicken Piccata, this recipe has a unique depth of flavor that your family will love. Pair it with Garlic Smashed Potatoes or Perfect Mashed Potatoes.

Jump to:

• Ingredients
• How to bake pork chops
• Instructions
• Why we choose chairman's reserve® meats
• Substitutions
• Boneless Pork Chops recipe
• Related Recipes

Ingredients

• Chairman’s Reserve® PORK LOIN FOR CHOPS
• PEACHES: chopped into ¼" pieces
• APPLE CIDER: fresh, local cider is best
• MILK: full fat, reduced fat, or nut milk works
• BOURBON: use your favorite bourbon to coax flavor
• BUTTER: salted butter works best
• BROWN SUGAR: light brown or dark brown sugar
• SMOKED PAPRIKA
• SALT

See recipe card for quantities.

How to bake pork chops

Pork can be cooked just like beef in the sense that it is safe to eat with a pink center. While cooking, insert a meat thermometer into the thickest part of the meat, away from any bones to find pork internal temperature. The USDA recommends cooking whole cuts of pork to 145°F, followed by a three-minute rest time. This should yield a nice pink center.

We like to sear the boneless pork chops first to lock in the juiciness, then we bake them in the oven. This results in a mouthwatering and tender chop.

Instructions

1. Prepare brine/marinade by combing 1 cup milk and 1 cup Apple cider in a shallow pan. Then add pork chops. Allow to marinate in fridge for 1 hour (up to overnight).
2. Preheat oven to 375°.
3. Heat a heavy bottom pan on stove on medium high heat.
4. Remove chops from brine and pat dry with paper towel. 
5. Sprinkle with salt. Place in hot skillet for 2 minutes on each side to sear the chops.
6. Transfer to an oven safe pan or (if the pan you used to sear is oven safe, transfer chops to oven).
7. Cook for 6 minutes, then remove from oven and allow to rest for 5 minutes.
8. Prepare sauce while chops are cooking: place 2 cups apple cider in sauce pan and heat until reduced by half (about 5-6 minutes).
9. Once cider is reduced, add diced peaches, bourbon, and brown sugar. Cook 4-5 minutes (until liquid coats back of the spoon).
10. Add paprika and butter and remove from heat.
11. Slice chops and top with the peaches and sauce.
12. Serve.

Hint: you can save time by brining/marinating the pork overnight the day before you want to serve it.

Why we choose chairman's reserve® meats

Choosing well-marbled pork with deep pink color ensures the best tenderness, juiciness and flavor. When we choose Chairman's Reserve® Meats, we don’t have to worry about selecting the perfect cut because they do it for us. Each product is hand-selected for ideal specifications, so all we have to do is enjoy it.

Substitutions

• Worried about the booze? - heating bourbon will burn off any alcohol, so this dish is safe to serve to children.
• Omit the bourbon: - if you don't have bourbon (or just prefer to go without), this recipe works just fine without it.
• No peaches? - you can easily replace peaches with any stone fruit, such as nectarines, plums, or apricots.

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