Boneless Pork Chops with Bourbon Peach Glaze

Say goodbye to boring, dry pork chops for good! This juicy and tender Boneless Pork Chop recipe is brined and smothered in sweet Bourbon Peach Glaze.

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

Juicy and perfectly tender every time, this sweet and savory pork chop recipe is a flavor explosion that'll leave you craving for more. Like our Korean Glazed Pork Chops and Chicken Piccata, this meal has a unique, bold flavor your family will love. Pair it with Creamy Mashed Potatoes and Roasted Brussels Sprouts.

Hint: Brining the pork chops beforehand assures that they cook up tender and juicy every single time.

Jump to:

• Ingredients
• How to cook pork chops
• Instructions
• Top tip
• Why we choose chairman's reserve® meats
• Storage
• Substitutions and variations
• FAQ
• Related recipes
• Boneless Pork Chop recipe

Ingredients

• BONELESS PORK CHOPS: Chairman's Reserve® pork loin for chops or boneless pork chops
• PEACHES: fresh peaches, chopped into ¼" pieces
• APPLE CIDER: fresh, local apple cider is best
• MILK: full fat milk, reduced fat milk, or nut milk works
• BOURBON: use your favorite bourbon to coax flavor (we like Four Roses Bourbon).
• BUTTER: salted butter works best
• BROWN SUGAR: light brown or dark brown sugar
• SMOKED PAPRIKA: the smokiness gives this bold flavor
• SALT: sea salt or kosher salt

*See recipe card for quantities.

How to cook pork chops

Pork can be cooked just like beef in the sense that it is safe to eat with a pink center.

1. Use a meat thermometer: While cooking, insert a meat thermometer into the thickest part of the meat, away from any bones to find pork internal temperature.
2. Let it rest: 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.
3. Sear first: 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: combine 1 cup milk and 1 cup apple cider in a shallow pan. Then add pork chops.
2. Marinate: Allow to marinate in fridge for 1 hour (up to overnight).
3. Preheat oven to 375° F.
4. Heat Skillet: Heat a heavy bottom pan (cast iron skillet) on stove on medium high heat.
5. Sear Pork Chops: Remove chops from brine and pat dry with paper towel. Sprinkle with salt. Place in hot skillet for 2 minutes on each side to sear the chops.
6. Bake: Transfer to an oven safe pan or (if the pan you used to sear is oven safe, transfer chops to oven). Cook for 6 minutes, then remove from oven and allow to rest for 5 minutes.
7. Prepare the Peach Bourbon Glaze: while the pork chops are cooking, prepare sauce. Place 2 cups apple cider in sauce pan and heat until reduced by half (about 5-6 minutes). Once cider is reduced, add diced peaches, bourbon, and brown sugar. Cook 4-5 minutes (until liquid coats back of the spoon). Add paprika and butter and remove from heat.
8. Plate and Serve: Slice chops and top with the peaches and sauce. Garnish with Italian Parsley (optional).

Top tip

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.

Storage

STORE LEFTOVERS in an airtight container in the refrigerator for up to 3 days.
REHEAT in a saute pan with a little oil or in the microwave.
MAKE AHEAD: brine and marinate the pork overnight the day before you want to serve it.

Substitutions and variations

• 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.

FAQ

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