Perfectly Pan Seared Pork Chops are coated in the most delicious lip-smacking Maple-Bourbon Glaze. These easy to make juicy pork chops are made in a single skillet in less than 25 minutes!
I love quick and easy recipes that are perfect to make on busy weeknights and look fancy enough to be served on special occasions. These pan seared pork chops are exactly that kind of recipe! The pork chops always turn out perfectly juicy and tender and the maple-bourbon glaze is so flavorful that I could seriously drink it by the spoonful!
I have several pork recipes on the blog that I absolutely love. This one is one I make all the time because it is simple and can be customized easily. You can use different herbs and seasonings and swap the bourbon for juice or rum. I also like that the glaze is not overly sweet but that it is very light, almost like an au jus.
Pan Seared Pork Chops Ingredients
- Boneless Pork Chops: You can also use bone-in pork chops. Cooking times for both are provided below. I prefer the loin chop but any chop works.
- Olive Oil: Extra virgin olive oil is my preferred oil but you can use avocado oil, canola oil or vegetable oil.
- Herbs: For this recipe, I use fresh rosemary and thyme. If fresh herbs are not available, you can use dried herbs to taste, (about 1/2 teaspoon of each)
- Maple Syrup: I always recommend getting good quality maple syrup. It makes a difference in taste.
- Apple Cider: Use apple juice if that is all you have available.
- Bourbon: I only keep bourbon at home for cooking, as we are not big drinkers. If you are not either, buy a small bottle – I mean the tiny ones usually around the registers in liquor stores. They are inexpensive and you won’t end up with a big bottle of something you don’t usually drink.
- Butter: unsalted or salted both work.
- Salt and Ground Black Pepper: To taste.
How To Make These Glazed Pork Chops
- Start by preheating your oven to 400 degrees Fahrenheit.
- Pat dry the pork chops with paper towels. This step is important if you want to get nicely seared golden brown pork chops.
- Drizzle the pork chops with olive oil and season with salt, pepper and herbs.
- Heat a large skillet over medium high heat. (I use a 10 or 12 inch skillet – depending on the size of the chops). Add the meat to the skillet and sear for about 3 minutes per side. Allow each side to get golden brown without moving and flipping the meat (I know it is tempting!). If one side is stuck to the skillet – do not fight it! It will release when it is ready!
- Transfer the pork to a plate and make the glaze by stirring in the bourbon, apple cider and maple syrup. With a wooden spoon, scrape the bits stuck at the bottom of the skillet (yes that is flavor). Cook for a couple of minutes and stir in the butter.
- Return the meat to the skillet and scoop some of the glaze over the chops, then place the skillet in the oven and cook until the meat reaches an internal temperature of 135 – 140 degrees Fahrenheit. The residual heat will bring the temperature up to 145 degrees Fahrenheit .
- Remove from the oven and allow the meat to rest for about 5 minutes, then serve.
The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.
How Do You Cook Pork Chops Without Drying Them Out?
The secret for juicy pork chops is not to over cook them! It is as simple as that! After you sear the pork, place the skillet in the heated oven. The pork will finish cooking in the oven, soaking the flavors from the mouthwatering maple bourbon glaze. This is a quick process! A few minutes is all it takes for the pork to reach 145 degrees.
I highly suggest you remove the pork from the oven when it reaches an internal temperature of 135 – 140 degrees and allow the meat to rest before serving it. During this time, carryover cooking does its magic by rising the temperature of the meat due to residual heat.
Can I Make This Pork Chop Recipe Without Using the Oven?
Yes! You can cook these amazing pork chops only on the stove top. After making the glaze, return the pork to the skillet, cover it and cook on medium-low for a few minutes. Check a couple of times to make sure the glaze is not drying out. Add chicken or beef broth, if needed.
What Can I Serve With These Pork Chops
In the recipe card below, you will find the recipe for the amazing and easy to make sauteed apples shown in the photos. They are absolutely delicious and always a big hit with my family. You can also serve these chops with:
- Roasted Fingerling Potatoes
- Grilled Asparagus
- Creamy Instant Pot Mashed Potatoes
- Maple Oven Roasted Sweet Potatoes
- Mashed Cauliflower
Tips For The Best Pan Seared Pork Chops
- Take the pork out of the fridge at least 15 minutes before cooking them. Season them and leave them on the counter so they come to room temperature.
- Pat dry the pork before searing.
- Cast iron skillets are excellent for pan searing. They are great conductors of heat and you will get golden brown chops. If you have one, use it!
- Check the meat’s internal temperature with a meat thermometer to make sure your pork doesn’t dry out. Thin chops may take less time to cook, while bone-in thick chops may take longer than the time suggested in the recipe below.
- Allow the meat to rest before serving it. 5 minutes is good, 10 minutes is best!
- When searing the meat, don’t move it, don’t flip it and don’t fight it! Resist the urge to lift and peek to see if it’s getting brown. It will take at least 3 minutes per side to get a nice sear. If the chop is stuck on the bottom of the skillet, just give it time. They will release when golden and perfect.
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Herb Crusted Pork Chops with Maple Bourbon Glaze
- 4 boneless pork chops (bone-in pork chops can be use)
- 2 tablespoon olive oil, divided
- 1 tablespoon chopped rosemary
- 1 teaspoon chopped thyme
- Salt and ground black pepper to taste
- ¼ cup bourbon
- ½ cup apple cider
- ¼ cup maple syrup
- 1 tablespoon unsalted butter
For the Saute Apples (Optional)
- 2 tablespoons unsalted butter
- 2 apples sliced
- Preheat the oven to 400 degrees Fahrenheit
- Pat dry the pork chops with paper towels then drizzle 1 tablespoon of olive oil and season with salt and pepper. Rub the pork chops with the chopped rosemary and thyme.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the pork chops to the skillet and cook to sear for about 3 minutes per side. Transfer the pork chops to a plate. To make the glaze, add the bourbon, apple cider and maple syrup to the skillet. Deglaze the skillet by scraping the bits stuck at the bottom. Cook for about 3 minutes. Then add the 1 tablespoon of butter.
- Return the pork chops to the skillet and pour some of the glaze over the pork chops. Place the skillet in the oven and cook until the pork reaches an internal temperature of 140 degrees Fahrenheit, about 4-5 minutes (times will vary depending on the thickness of your chops and if they are boneless or bone in).
- Remove from the oven and tent with aluminum foil for about 5 -10 minutes. Serve with the glaze.
FOR THE APPLES (optional)
- Heat the unsalted butter in a sauté pan over medium heat. Add the sliced apples and sauté tossing frequently for about 4-5 minutes or until the apples start to get soft and a little golden. Serve with the pork and the glaze.
- Make sure you pat dry the pork before searing.
- Cooking times vary depending on the thickness of the pork chop and if it’s bone-in or boneless.
This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.