Maple Bourbon Glazed Pork Chops
makes 4 pork chops
- 4 boneless center cut pork chops
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked papika
- 1 tablespoon canola oil
- 1/4 cup low-sodium chicken stock
- 3/4 cup bourbon (I used a cherry bourbon – yum!)
- 3 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 2 tablespoons maple syrup
- 1/2 teaspoon ground mustard
Preheat oven to 350 degrees F.
In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.
Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in oven and bake for 15 minutes. My pork chops were about 1 inch thick, so if yours are a bit thicken they may need to bake a little longer.
Once finished, pour glaze over top and serve immediately.