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READY IN ABOUT 1¾ hrs

Bourbon Apple Cider and Honey Glazed Pork Chops

Read Reviews (9)

"I put this glaze on pork chops and stuff them with an apple cranberry stuffing. You can double it and make it a ham glaze also." — tess

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Original recipe makes 4 servings Change Servings

2 cups apple cider
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons brown sugar

1/3 cup whiskey (such as Jack Daniel's®)
3 tablespoons whiskey (such as Jack Daniel's®)
4 thick center-cut pork chops

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Directions

Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
Stir 3 tablespoons whiskey into apple cider glaze.
Preheat oven to 350 degrees F (175 degrees C).
Place pork chops into a baking dish; brush with the apple cider glaze.
Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 30 mins
READY IN 1 hr 40 mins

Footnotes

Cook's Note:
If you wanna know when the alcohol is cooked off enough, this is what I do. I smell the vapor coming off the pot. If it just about knocks you down, it still needs to reduce a bit more. If you get a buzz, turn it off and go lay down, lol.

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I used this glaze over parboiled country style pork ribs and butternut squash cubes. I cooked them together for an hour at 375. I brushed with glaze and basted with pan juices every 15 minutes. The ribs were perfect. The squash was perfect. This glaze is perfect! I used honey balsamic vinegar and Jamesons whiskey.

—hazelnut

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Most Helpful Critical Review

Jun 19, 2012

I cooked the "glaze" for over 20 min and it never did turn into a glaze...so the chops just sat in liquid and cooked

—hollyks

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10 Ratings

May 09, 2012

Awesome recipe. I used boneless skinless chicken breasts instead. It was scrumptious!!

—deniseann

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Sep 04, 2012

Awesome!! My family loves this. Have made it several times. Im not sure what the first reviewer did wrong but i do know your not supposed to let the porch chop set in the glaze. It clearly says to brush it on the chops while they cook and its thickens as it cools

—Justacook

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Mar 11, 2013

Glaze took 3x specified time to reduce at low temperature. Cooking time was way too long - used 1 inch bone-in pork chops and they were at 175 by 30 minutes (USDA says they only need to be at 145). Maybe I should have used thicker chops, but an hour is way too long at 350. Glaze was one dimensional - just sweet, not much flavor. Wouldn't make this again.

—SpliceVW

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Oct 26, 2012

Someone commented that the glaze was runny and didn't ever produce a glaze. I followed the recipe exactly and my glaze turned out perfect. I'm wondering if maybe the whisky didn't get reduced long enough. If you reduce it, it doesn't render a whole lot, but the glaze thickened up nicey. If you add the whisky before reducing, it will be runny. I also always marinate my pork in Coca-cola. It tenderizes pork beautifully. Discard the marinade before baking for this recipe.

—hcourtney

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Feb 25, 2013

I MADE THIS LAST NIGHT FOR HUBBY AND OLDER DAUGHTER. THEY WERE AMAZING!!! BEST PORK LOIN CHOPS WE HAVE EVER HAD. OURS WERE 1 1/2 TO 2 INCHES THICK, SO I BRINED THEM IN WATER, BROWN SUGAR, SALT, A FRESH THYME, ROSEMARY AND SAGE SPRIG FOR 4 HOURS BEFORE COOKING.I DID SAUTE A HALF CHOPPED ONION AND 2 FRESH GARLIC CLOVES SLICED PRIOR TO ADDING THE OTHER GLAZE INGREDIENTS, BUT THAT WAS THE ONLY CHANGE I MADE. ALSO, ONLY HAD ABOUT 2 TABLESPOONS OF WHISKEY (MAKERS MARK) BUT THE GLAZE REDUCED TO AN AMAZING SAUCE WITH THE PERFECT CONSISTENCY. I BROWNED, THEN BASTED THE CHOPS FOLLOWED BY 20 MINUTES IN THE OVEN; THEN CONTINUALLY BASTED THEM. THANK YOU SO MUCH!!!

—Karen750

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Jan 15, 2013

this is terrific! I never could get the glaze to cook down to what i would consider a glaze consistency and that was before I added the reduced bourbon (Jack D). I did put a little more honey in the glaze at the start as it was a little too vinegary for my husband. regardless, it was great. I just basted the chops about every ten minutes, kept the remainder of the liquid warm and served that as a dipping sauce. I also served cubed baked sweet potatoes and before serving, I poured some of the liquid in those as well. It was delicious. My husband is a light, picky eater and even had seconds. Will definitely make again as we enjoyed it so much.

—dshackel

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Nutrition

Calories
298 kcal
15%

Carbohydrates
38.8 g
13%

Cholesterol
36 mg
12%

Fat
4.2 g
6%

Fiber
0.1 g
< 1%

Protein
14.3 g
29%

Sodium
33 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bourbon Apple Cider and Honey Glazed Pork Chops

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 298
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 1.5g 8 %
Cholesterol 36mg 12 %
Sodium 33mg 1 %
** Potassium 234mg 7 %
Total Carbohydrates 38.8g 13 %
Dietary Fiber 0.1g < 1 %
Protein 14.3g 29 %
Sugars 37.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 7 %
** Thiamin 28 %
** Niacin 41 %
** Vitamin B6 11 %
** Magnesium 4 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.