Bourbon Pork Chop Recipe

Make the bourbon marinade

In a medium bowl, whisk together 1 cup bourbon, 1/4 cup low-sodium soy sauce, 2 tbsp apple cider vinegar, 3 tbsp packed brown sugar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, minced garlic (3 cloves), grated ginger (1 tsp) and 1/4 tsp red pepper flakes until sugar is dissolved and mixture is uniform.

Reserve and reduce for glaze

Remove 1/2 cup of the marinade and set aside (do not return raw pork to this portion). Pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium heat. Reduce to medium-low and simmer until slightly thickened and syrupy, about 10–12 minutes, stirring occasionally. Taste carefully and adjust seasoning if needed. Transfer reduced sauce to a bowl and keep warm.

Make cornstarch slurry

In a small cup, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Reserve for later to thicken the reserved marinade if needed after cooking the pork.

Pat the 4 pork chops dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbsp olive oil and swirl to coat.

Sear the pork chops: place chops in the pan without crowding (work in two batches if needed). Sear undisturbed until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium. Add 2–3 tbsp of the reserved reduced bourbon sauce to the pan (or a splash of the reserved raw portion if you plan to finish in oven—see next step). Spoon pan juices over the chops and continue cooking until internal temperature reaches 140–145°F (60–63°C) for medium, about 3–6 more minutes depending on thickness. Use an instant-read thermometer in the thickest part, avoiding bone. Total cook time will vary; aim for 145°F for safe, juicy pork.

If the reserved raw portion of the marinade will be used to make a final glaze (safe to do after simmering), bring it to a simmer in the small saucepan and, if it’s still thin, whisk in the cornstarch slurry. Cook 1–2 minutes until glossy and thickened. Taste and adjust seasoning. (If you reduced the original marinade earlier, you may not need to use the raw portion.)

When pork chops reach target temperature, remove to a warm plate and tent loosely with foil. Let rest 5 minutes to redistribute juices; internal temperature will rise a few degrees.

While chops rest, return the skillet with any pan juices to medium heat. Add 1 tbsp unsalted butter and swirl to melt, scraping up any browned bits from the bottom of the pan.

Add a few tablespoons of the prepared bourbon glaze to the skillet and stir to combine with butter and juices to form a glossy pan sauce. Taste and adjust for sweetness or acidity with a splash more vinegar or honey if desired.

Plate each pork chop and spoon the bourbon pan sauce over the top. Sprinkle chopped fresh parsley (1 tbsp) over the chops and serve with lemon wedges if using.