Growing up in the south, I’ve eaten my fair share of pork chops. Mostly fried and always overcooked, pork chops are a southern staple. However, with USDA lowering the safe cooking temp of pork to 145°F in May of 2011, juicy pork is more popular than ever!
For me, I still love a good bone-in pork chop coated in flour and fried crisp with a side of rice & tomato gravy, but my kids are another story. They prefer the less-work, boneless version (and they don’t like rice & tomato gravy either!), so to appease the masses, I come up with modern spins on my good ole southern pork chop.
For this pork chop recipe, which also doubled as a date night dinner, I broke out three of my husbands favorite ingredients–bourbon, brown sugar, and mustard. Combined into a glaze and then, poured over the chops before a quick roast under the broiler, these pork chops might be the easiest dish I’ve created in a while.
1/4 c. brown sugar
1/4 c. bourbon (does not have to be expensive, sipping bourbon)
1/4 c. yellow prepared mustard
pinch of red pepper flakes (we prefer it spicy, so I use a couple of pinches!)
4 boneless pork chops
salt, pepper, garlic powder
In a small sauce pan, combine brown sugar, bourbon, mustard, and red pepper flakes. Bring to a boil, reduce heat to medium, and simmer for 5-7 minutes. Do not let it boil over. If the mixture seems to thicken too quickly, splash it with a bit more bourbon.
Heat a cast iron skillet drizzled with olive oil over medium-high heat until smoking hot.
Coat both sides of pork chops with salt, pepper, and garlic powder. Then, fry in the hot skillet for 1 minute or until nicely crusted and brown. Turn pork chops once. Cook for another minute. Remove from heat.
Dip pork chops in the bourbon glaze and place on a foil lined cookie sheet. Broil for 2 minutes or until the glaze begins to bubble. Remove from the broiler and allow to rest before slicing. (Pork chop cooking will vary depending on thickness. Mine were 1/2-3/4 inch thick).
Sides: Roasted Brussels Sprouts and Carrot-Potato Mash
Check out some of the other Easy Pork Chop Recipes from our friends at Sunday Supper!
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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