If you’re looking for a new way to cook pork chops, then this recipe is for you! These Molasses Bourbon Pork Chops are brined in an incredible sauce that will leave your taste buds begging for more. They couldn’t be easier to make either!
Molasses Bourbon Glazed Pork Chops
Pork chops are a great option for dinner. They can be paired with so many different sides and sauces, and they’re relatively inexpensive. This recipe is in particular has an interesting twist on the classic pork chop that I think you’ll love!
This recipe is for a dish sure to impress. With just 5 ingredients, it’s easy to make and tastes amazing! The molasses and bourbon give the pork chops a sweet and smoky flavor while the thyme adds an earthy note. It’s perfect served with mashed potatoes or rice. Give this classic dish a try today!
Related: 10 Amazing Pork Chop Recipes
What is the best cut of pork to use
For this recipe, you can use whatever kind of pork you like, however, I have found that the boneless pork loin chip works the best. It is inexpensive, easy to find and easy to work with. It is also lean which makes it easy to add into a healthy diet.
Is There Bourbon in the Recipe?
There is one cup of bourbon in this recipe. Because the bourbon is in the glaze is cooked for several minutes after the bourbon is added, the bourbon does tend to burn off, however, there is no way to gauge how much has burned off.
How to Store These Pork Chops
Make sure to place leftover chops in an airtight container. You can also place the chops in freezer bags. You will want to place them in the refrigerator. This recipe will last for about 5 days when it is stored properly.
How Do You Reheat Bourbon Molasses Glazed Pork Chops
The best way to reheat this meal is to use a 300 degree oven and heat just until warm. Otherwise it can easily become too tough. While you can also use the microwave, you run into the issue of the meat becoming tougher than it was the it was first made.
Can These Chops Be Frozen
You can place these bourbon pork chops in the freezer. I like to place the chops in freezer bags. This lets me add the glaze and the chops together. The bags lay flat and take up less room than the air tight containers.
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Ingredients
For the brine:
- water
- orange juice
- brown sugar
- kosher salt
- garlic cloves
- fresh thyme
- bay leaves
- black peppercorns
- boneless pork loin chops
- olive oil
For the Bourbon-Molasses Glaze:
- molasses
- brown sugar
- apple cider vinegar
- rosemary sprig
- unsalted butter
- Bourbon
How to Make Molasses Bourbon Pork Chops
In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. 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.
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 chop 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.
To make the glaze: 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 drizzled with the glaze and enjoy the bourbon pork chops.
More Pork Recipes
- Grilled Pork Chops
- Spicy Pork Bulgogi
- Ranch Pork Chops
- Skinny Smothered Pork Chops
- Instant Pot Pork Chops Recipe
- Cajun Pork Chops Skillet Meal
MOLASSES BOURBON PORK CHOPS
Ingredients
For the brine:
- 6 cups water
- 2 cups orange juice
- ½ cup packed brown sugar
- ¼ cup kosher salt
- 8 garlic cloves crushed
- 1 bunch fresh thyme
- 3 bay leaves
- 2 teaspoons black peppercorns
- 3 lbs family pack boneless pork loin chops
- 2 tablespoons olive oil
For the Bourbon-Molasses Glaze:
- ⅓ cup molasses
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 1 rosemary sprig
- 4 tablespoons unsalted butter
- 1 cup bourbon
Directions
- In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. 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.
- 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 chop 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.
- To make the glaze: 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 drizzled with the glaze and enjoy the bourbon pork chops.
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