What temperature should boneless pork chops be cooked to?

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.

Why are my pork chops tough and dry?

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.

How long should I cook boneless pork chops?

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.

Can I use frozen peaches?

Yes. Thaw and drain them thoroughly before adding to the sauce so excess moisture doesn't thin the glaze.

Can I make this without the bourbon?

Yes. Substitute apple juice or additional apple cider in equal measure. The glaze will be slightly lighter in flavor but still delicious.

Can I use bone-in pork chops instead?

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.

Boneless Pork Chops with Bourbon Peach Glaze

Ingredients

Scale

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

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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.

Author: Superman Cooks
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