Peach Bourbon Glazed Pork Chops

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

I know a lot of people have different feelings about alcohol. But as I cook with it more, I find it takes the flavor of food to the next level. Especially meat. And the nice thing is that the alcohol is cooked out, so you don't have to worry about that. These peach bourbon glazed pork chops are one of those juicy and flavorful recipes.

The smoky flavor of the bourbon paired with juicy golden peaches is absolutely delightful. Sear with fresh thyme and you are ready for the perfect dinner for two.

📖 Recipe

Print Pin

No ratings yet

Peach Bourbon Glazed Pork Chops

Seared pork chops glazed in a peach bourbon sauce

Course Dinner, Main Course

Cuisine American

Keyword peach and bourbon, peach and bourbon pork chops, peach and bourbon sauce, pork chops with peaches and bourbon

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Victoria Herbert

Equipment

• skillet (preferably cast iron)

Ingredients

• 4 pork chops
• 4 medium peaches sliced with skin on
• 1 cup bourbon
• 3 garlic cloves minced
• 2 sprigs fresh thyme
• 2-3 tablespoon butter
• salt and pepper to taste

Instructions

• Preheat the skillet on medium heat.
• Season the pork chops with salt and pepper and set aside.
• Add the butter, thyme, and garlic to the pan and allow to cook for a couple minutes.
• Sear the pork chops for 5-10 minutes on each side (see note below). °
• Once cooked, remove the pork chops from the pan and add the sliced peaches. Sear slightly on each side for about 30-60 seconds.
• Add the cup of bourbon and cook for about another 7 minutes.
• Pour the glaze over the pork chops and serve with the seared peaches.
• Enjoy!

Notes

Leaving the skin on the peaches helps to keep the peaches from falling apart and getting mushy.

It is important not to allow the pork chops to get overcooked or they will be chewy. They should be slightly browned on each side. Have a meat thermometer ready and once they are 145 degrees F, remove them from the heat. 

This serves well with a side of roasted asparagus.