Bourbon Molasses Glazed Pork Chops
Bourbon Molasses Glazed Pork Chops are tender pork chops coated in a sweet and savory bourbon molasses glaze.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Frequently Asked Questions About Bourbon Molasses Glazed Pork Chop?
Why do I need to brine the pork chops
I have found that by brining my pork chops before I cook them that it gives them a much deeper flavor and helps prevent them from drying out and becoming tough. When I was first learning to cook I had a hard time preventing my pork chops from getting though. And, with a husband with food texture issues, keeping them tender is important. I tried a brine for the first time and Iwas sold. No complaints from the texture police!
What is the best cut of pork to use
For this Bourbon Molasses Glazed Pork Chop recipe I like to use boneless center cut pork chops that are about ½ inch to an inch thick. You don’t want your pork chops to be paper thin as they will be more likely to dry out that way.
How Do You Reheat Bourbon Molasses Glazed Pork Chops
I have found the best way to reheat pork chops and prevent them from becoming too tough is to reheat them in a 300 degree oven for about 10 minutes until just warm. You could reheat your pork chops in the microwave but I find that the microwave tends to make them a little tougher.
Bourbon Molasses Glazed Pork Chop
For the brine you need:
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
1 family pack boneless pork loin chops ( 3 pounds total)
2 tablespoons olive oil
For the Bourbon-Molasses Glaze You Need:
⅓ cup molasses
½ cup brown sugar
¼ cup apple cider vinegar
1 rosemary sprig
4 tablespoons unsalted butter
1 cup bourbon
How To Make
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 Bourbon-Molasses Glaze.
Cooking Tips
- Want to skip the bourbon in this recipe? Try using 1 cup of chicken broth with one tablespoon of apple cider vinegar added. It will still give your pork chops a nice flavor without the alcohol.
- I used a cast iron skillet however if you don’t have one, you can use any oven safe skillet you have
What To Serve With Bourbon Molasses Glazed Pork Chop
I like to serve my pork chops with BBQ Smashed Potatoes. My family loves when I use this Loaded Smashed Potatoes recipe also. I always include a green side such as these Instant Pot Collard Greens or some roasted or steamed broccoli or green beans.
More Delicious Recipes
Instant Pot Chicken and Potatoes
Instant Pot Chicken Fried Rice
Equipment
- Oven Safe Skillet
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 pounds 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
Instructions
- 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 Bourbon-Molasses Glaze.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
