Apple Bourbon Pork Chops are an ideal dinner for cold winter evenings. Juicy pork chops paired with sweet-tart apples and a glossy bourbon sauce make a comforting, flavorful meal that feels special without a lot of effort.
This recipe is a true one-pan dinner, so cleanup is easy and the sauce keeps the pork moist, even when reheated the next day. The combination of apple jelly, bourbon, soy, balsamic, and honey creates a balanced glaze that clings to the chops and caramelizes slightly in the skillet.
How to Make Apple Bourbon Pork Chops
Start by preparing 3 to 4 bone-in pork chops and a seasoned dredge. Place 1/4 cup of flour on a plate and season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes for a subtle kick.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, dredge each pork chop in the seasoned flour, coating both sides, and place them in the hot skillet. Sear the chops 3 to 4 minutes per side until nicely browned.
Remove the pork chops when the internal temperature reaches about 140°F. Because they will finish cooking in the sauce, removing them slightly under the final target helps prevent overcooking. Pork is safe and tender at 145°F, and resting in the sauce will bring the chops to the ideal temperature.
Leave the skillet on medium heat. Add the sauce ingredients directly to the pan: 1 cup apple jelly, 1/2 cup bourbon or whiskey, 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, and 2 tablespoons honey. Stir in 2 cloves of minced garlic and adjust kosher salt, black pepper, and crushed red pepper flakes to taste.
Dice two Honeycrisp apples and add them to the skillet. Bring the sauce to a gentle boil, then lower the heat and simmer 7 to 8 minutes, stirring occasionally. The sauce will thicken slightly and the apples will become tender while still holding their shape.
Return the pork chops to the skillet and spoon the apples and sauce over the top. Let the chops warm through for a few minutes so they finish cooking to the proper temperature and soak up the flavors. Serve with the sauce spooned over each chop and a sprinkle of fresh thyme leaves if desired.
Apple Bourbon Pork Chops — plated and garnished with thyme
Ingredients
- 1/4 cup all-purpose flour
- Kosher salt, black pepper, crushed red pepper flakes (to taste)
- 2 tablespoons olive oil
- 2 Honeycrisp apples, diced
- 1 cup apple jelly
- 1/2 cup bourbon (or whiskey)
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 3 to 4 bone-in pork chops
- Optional: fresh thyme leaves for garnish
Instructions
- Mix the flour with kosher salt, black pepper, and crushed red pepper flakes on a plate or shallow bowl.
- Heat a large skillet over medium heat and add the olive oil. Once hot, coat both sides of the pork chops in the seasoned flour and sear in the skillet 3 to 4 minutes per side until golden.
- Remove the pork chops to a plate when they reach about 140°F internal temperature. Keep the skillet on the heat.
- Add diced apples, apple jelly, bourbon, balsamic vinegar, soy sauce, honey, garlic, and seasoning to the skillet. Bring to a boil, then reduce to a simmer for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the apples soften.
- Return the pork chops to the skillet, spooning sauce and apples over them. Heat until the chops reach about 145°F internally and are heated through. Serve with sauce spooned over each chop and garnish with fresh thyme if desired.
Tips, Variations, and Serving Suggestions
Choose bone-in chops for more flavor and better moisture retention. If you prefer less alcohol, use 1/4 cup bourbon and replace the rest with apple cider or chicken stock. For a deeper caramel flavor, let the sauce reduce a little longer over low heat, but watch carefully to avoid burning the sugars in the jelly and honey.
This dish pairs well with mashed potatoes, roasted root vegetables, or a simple green salad. Leftovers store well in the refrigerator for 2 to 3 days; reheat gently in a skillet over low heat to avoid drying the meat.
Other recipes you might enjoy
Pork Chops with Dijon Cream Sauce
Pork Burgers with Apple and Gouda
Maple Pork Tenderloin and Apples
BBQ Pork and Waffles with Bourbon Syrup
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