YumVerseEats
American Comfort
Brown Sugar Bourbon Pork Chops
Brown sugar bourbon pork chops glazed in a sticky-sweet bourbon and brown sugar sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Brown sugar and bourbon reduce into a glossy, deeply flavored glaze. Searing first gives the chops color before the glaze coats them.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• ⅓ cup brown sugar
• ¼ cup bourbon
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Pat the pork chops dry and season with salt, pepper, and smoked paprika.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Off the heat, add the bourbon, then return to medium and stir in brown sugar, soy sauce, and garlic.
4
Simmer 3 minutes until syrupy, then swirl in the butter.
5
Return the chops and turn to coat in the glaze.
6
Top with green onions and serve.
How to Make It
1
Pat the pork chops dry and season with salt, pepper, and smoked paprika.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Off the heat, add the bourbon, then return to medium and stir in brown sugar, soy sauce, and garlic.
4
Simmer 3 minutes until syrupy, then swirl in the butter.
5
Return the chops and turn to coat in the glaze.
6
Top with green onions and serve.
Ingredients
Protein
• 4 boneless pork chops, about 1½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• ⅓ cup brown sugar
• ¼ cup bourbon
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop, loosening the glaze with a splash of water.
Swaps
No soy sauce? Use tamari in the same amount.
Avo's Tip
Pull the pan off the heat before adding bourbon, then return it to simmer the glaze safely.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Is the alcohol cooked off?
Yes, simmering the glaze cooks off most of the alcohol, leaving the flavor.
Can I make it without bourbon?
Yes. Apple juice with a splash of vanilla mimics the flavor.
What should I serve with it?
Mashed potatoes, rice, or roasted vegetables.
Quick Fixes
Glaze too thin: simmer to reduce until syrupy.
Too sweet: balance with a splash of vinegar.
No bourbon: use apple juice with a splash of vanilla.
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