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sliced pork chop on white plate with peach marinade and fork

Boneless Pork Chop recipe

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

  • Total Time: 1 hour 30 minutes
  • Yield: 4 portions 1x


  • 4 6 oz Chairman’s Reserve® boneless pork chops
  • 2 peaches, chopped into 1/4" pieces
  • 3 C apple cider (divided)
  • 1 C milk
  • 3 oz bourbon
  • 4 Tbsp butter
  • 1/2 C brown sugar
  • 2 tsp smoked paprika
  • 2 tsp salt


  1. Prepare brine/marinade by combing 1 C milk and 1 C Apple cider in a shallow pan. Add pork chops and allow to marinade 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 and 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). Cook for 6 minutes, then remove from oven and allow to rest for 5 minutes.
  7. Prepare sauce while chops are cooking: place 2 C apple cider in sauce pan and heat until reduced by half ( about 5-6 minutes).
  8. Once reduced, add diced peaches, bourbon, brown sugar and cook 4-5 minutes until liquid coats back of the spoon.
  9. Add paprika and butter and remove from heat.
  10. Slice chops and top with the peaches and sauce.
  11. Serve.
  • Author: Superman Cooks
  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Category: entrées


  • 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

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