Bourbon Glazed Double Cut Pork Chop* Recipe

Prepare chops

Remove pork chops from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels to ensure good sear.

Season both sides and the edges of each chop evenly with kosher salt (about 1/2 tsp per side total), freshly ground black pepper, garlic powder and smoked paprika. Press seasoning lightly into the meat.

Preheat oven to 375°F (190°C). Heat a large oven-safe skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl to coat.

Sear chops: Add chops to the hot skillet, presentation side down first (fat caps toward outside). Sear without moving 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. Spoon any rendered fat over chops as they sear.

Add butter and thyme sprigs to the pan near the end of searing. Tilt skillet and baste the chops with melted butter for 30–45 seconds to boost flavor.

Transfer skillet to preheated oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium (about 8–12 minutes depending on thickness). Remove chops to a resting rack or plate and tent loosely with foil for 6–8 minutes; carryover cooking will raise the temperature to about 145–150°F.

While chops roast, make the glaze: In a small saucepan over medium heat combine bourbon, brown sugar, apple cider vinegar, low-sodium soy sauce, Dijon mustard, minced garlic, grated ginger (if using), and black pepper.

Bring mixture to a simmer and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the glaze reduces and thickens to a syrupy consistency, about 12–15 minutes. Watch carefully — alcohol may flame briefly if you choose to flambé, but do not flambé unless experienced and exercising caution. If you do not want to cook off alcohol quickly, simmer longer to mellow the bourbon flavor.

If the glaze seems thin when chops are done, make a slurry by whisking cornstarch into cold water until smooth, then whisking it into the simmering glaze. Cook 1–2 minutes until thickened to coat the back of a spoon. Remove from heat and let cool slightly — glaze will thicken a bit more as it cools.

Taste and adjust seasoning — add a pinch of salt or a little extra vinegar if it needs brightness.

When chops have rested, return skillet to medium heat (or use a clean skillet). Place chops back in pan and brush both sides generously with the warm bourbon glaze. Allow the glaze to caramelize slightly, 1–2 minutes per side, spooning glaze over the top continually so it builds up a shiny coating. Do not overcook—the chops should remain juicy.

Plate each chop and spoon any extra glaze from the pan over the top. Garnish with thinly sliced green onions and a thyme sprig. Serve with a lemon wedge on the side if desired to brighten flavors.

Serve immediately while hot with your preferred sides (mashed potatoes, roasted vegetables, or a simple salad).