featured Mains recipe Sunday Dinner

Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops

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.

Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops

Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops


  • 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!)
  • 2 boneless pork chops
  • salt, pepper, garlic powder
  • olive oil


  1. 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.
  2. Heat a cast iron skillet drizzled with olive oil over medium-high heat until smoking hot.
  3. 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.
  4. 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).
  5. Sides: Roasted Brussels Sprouts and Carrot-Potato Mash
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Be the first to know when Gourmet Everyday posts new recipes.

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Gourmet Everyday will use the information you provide on this form to be in touch with you and to provide updates and marketing.
%d bloggers like this: