These pork chops have a sweet and salty molasses and bourbon glaze that make them extra-special. Try them out for your next Sunday supper.
Southern gals and gents have long enjoyed a tasty relationship with all things pork! This pork chop recipe is no different. It’s a new twist on the classic fried pork chop that is sure to please pork-lovers everywhere, not just in the South. It’s a pork dish with a new flavor profile that takes the taste to a new level of delight.
Is There Really Bourbon in the Recipe?
Yes, this recipe calls for the rich flavor of bourbon in the glaze for the chops. However, if you are a teetotaler or just don’t like the taste of alcohol in your food, you can substitute orange or pineapple juices or peach syrup for the bourbon. Another option is that a teaspoon or two of non-alcoholic vanilla extract can be used to replace the bourbon. You might just want to give it a taste-test to see what you think is best.
And if do you love bourbon (like I do) you might want to experiment with it in even more dishes. Here you can find some more tips on cooking with bourbon!
Why Overnight Prep?
As we do with our fried chicken, this recipe calls for a brine in preparing the pork chops. By leaving the pork chops in marinade overnight, it allows the meat to soak up a wonderful array of flavors thus creating a juicy and mouth-watering pork chop.
While overnight might not make this a quick meal, it does make it extra special when completed and served. When combined with the bourbon-molasses glaze, the result is a tender and tantalizing pork chop meal. As the saying goes, “It is well worth the wait”.
Side Dishes for Molasses and Bourbon Pork Chops
Simple veggie sides like green beans or broccoli are the perfect complement to this slightly sweet pork dish.
For a tasty carb pairing, again go simple: oven baked rice, mashed potatoes, or a nice roasted potato are perfect.
Are you a “pork chops and apple sauce” person? You may not need the added sweetness with this tasty glaze, but if you love that combo, go for it! We have a wonderful instant pot apple sauce recipe for you to try out.
We hope you’ll enjoy our Molasses and Bourbon Glazed Pork Chops recipe!
Pork Chops With Bourbon-Molasses Glaze
- 3 pounds boneless pork loin chops
- 6 cups water
- 2 cups orange juice
- 1/4 cup brown sugar packed
- 1/4 cup salt kosher
- 8 cloves garlic crushed
- 1 bunch thyme fresh
- 3 bay leaves
- 2 tsp ground black pepper
- 2 tbsp olive oil
- 3/4 cup molasses
- 1/4 cup bourbon
- 1/4 cup apple cider vinegar
- 4 tbsp unsalted butter
- 1 sprig rosemary
Instructions for Brine & Meat Preparation:
- In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and black pepper.
- Heat to boiling and reduce to a simmer, continuing to cook for 10 minutes. Remove from the heat and cool to room temperature.
- Place the pork chops into a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
Instructions for Cooking Pork Chops:
- When ready to cook, preheat the oven to 350 degrees.
- Remove the pork chops from the brine, and rinse well under cold water. Use paper towels to pat the pork chops dry.
- In a large (12 inch) skillet over medium-high heat, heat the olive oil and add the pork chops in batches. Cook for 4 to 6 minutes. Place all of the pork chops into the skillet, circling the skillet around the outer edges.
- Place the skillet In the preheated oven and continue to cook for another 4 to 6 minutes or until the internal temperature reaches 140 degrees. Allow the pork chops to rest for 5 minutes.
- Combine the molasses, apple cider vinegar, and rosemary in a small saucepan. Cook for about 15 minutes over medium heat. When the liquid has decreased to about ⅔ cups, whisk in the butter and bourbon. Continue to cook for about 2 to 3 minutes until thickened.
- Serve pork chops drizzled with the Bourbon-Molasses Glaze.