I’ve always been a late bloomer.
No—nothing like the teenage milestones you’re imagining. I’m pretty average and a little boring in those departments. But when it comes to other things, I’m definitely a late bloomer: vegetables, making my bed, remembering to fill the gas tank, cleaning up after myself—those skills still take their sweet time. Being “fully adult”? I’m not convinced I’ve arrived.
I can relate to pork chops. They’re often overlooked and misunderstood, largely because they can turn out dry and uninspiring when not treated right. Once everyone tires of chicken, pork chops tend to show up late to the dinner rotation—and sometimes they arrive overcooked and disappointing.
I’ve been there more times than I care to count. I even joked about talking to my pork chops once—strange, yes, but it was surprisingly cathartic. These days pork is one of my favorites.
Enter glazed pork chops. I usually bread pork chops because the crust, butter, and salty cheese help hide any dryness. But recently I wanted to try something different, so I used a glaze I often save for salmon and chicken—bourbon-based and slightly sweet. Pork deserves that spotlight, and combining pork with a boozy, maple glaze was a revelation. It’s quickly become a favorite way to prepare them.
Maple Bourbon Glazed Pork Chops
[adapted from my crispy glazed salmon]
Makes 4 pork chops
- 4 boneless center-cut pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon canola oil
- 1/4 cup low-sodium chicken stock
- 3/4 cup bourbon (cherry bourbon works nicely)
- 3 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
- 1/2 teaspoon ground mustard
Preheat the oven to 350°F (175°C).
In a small saucepan, combine the bourbon, brown sugar, maple syrup, garlic, Worcestershire sauce, apple cider vinegar, and ground mustard. Bring to a boil while stirring, then reduce the heat and simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let the glaze rest to continue thickening.
Gently pound the pork chops with a meat tenderizer to an even thickness, then season both sides with salt, pepper, and smoked paprika. Heat a cast-iron or oven-safe skillet over medium-high heat. Add the canola oil and let the pan heat thoroughly for several minutes until very hot. Sear the pork chops on one side for 2–3 minutes, until golden, then flip and sear the other side for 2–3 minutes.
Turn off the stovetop heat, add the chicken stock to the skillet, and transfer the skillet to the preheated oven. Bake for about 15 minutes; chops about 1 inch thick will typically finish in that time, but thicker chops may need a few more minutes. Remove when the pork reaches your desired doneness and juices run clear.
To serve, spoon the maple bourbon glaze over the pork chops and serve immediately.
Note: Brussels sprouts tossed in the same glaze are an unexpected, delicious side. And if you’re feeling indulgent, a boozy dessert or shake pairs nicely—because a little bourbon goes a long way toward making dinner feel celebratory.