Bourbon Whiskey Honey Glazed Bone-in Pork Chops
Savor these thick, juicy bone-in pork chops featuring a deep caramelized sear and a sticky, sweet-and-savory bourbon honey glaze.
A beautiful bone-in pork chop demands to be treated with care, and this recipe strikes the perfect balance between savory depth and irresistible sweetness. The magic lies in the robust marinade of honey, soy sauce, and smoked paprika, which works double duty as a rich glaze. By starting with a quick stovetop sear to lock in flavor and finishing in a hot oven, the chops remain incredibly juicy while developing a gorgeous, sticky crust.
Ingredients
- 2 whole bone-in pork chops
- 1/4 cup honey
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 cloves minced garlic
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter
- 1 tsp smoked paprika
- 1 tbsp cooking oil
- 1 tsp cornstarch (optional, for slurry)
Instructions
- 1Prepare the Marinade
In a wooden bowl, combine the honey, Worcestershire sauce, soy sauce, apple cider vinegar, minced garlic, onion powder, black pepper, salt, butter, and smoked paprika. Whisk the mixture thoroughly until all ingredients are well incorporated and the butter is blended into the sauce.
Tip: Ensure the butter is softened before mixing so it emulsifies smoothly into the liquid ingredients. - 2Marinate the Pork
Place the bone-in pork chops into a large sealable plastic bag. Pour approximately two-thirds of the prepared marinade over the chops, remove as much air as possible, and seal the bag tightly. Massage the bag gently to coat the meat evenly and refrigerate for at least one hour.
Tip: Removing the air from the bag ensures the marinade stays in constant contact with the pork for better flavor absorption. - 3Sear the Pork Chops
Heat a small amount of oil in a pan over medium heat. Place the marinated pork chops into the pan and sear them until both sides develop a deep, golden-brown crust. This helps lock in the juices before baking.
Tip: Do not crowd the pan; sear in batches if necessary to ensure a proper golden crust instead of steaming the meat. - 4Prepare the Glaze
Pour the remaining reserved marinade into a small saucepan. Simmer over low heat for 3 to 5 minutes, stirring constantly to prevent burning. If a thicker consistency is desired, stir in a small amount of cornstarch slurry and continue to heat until it coats the back of a spoon.
Tip: Watch the heat closely; because of the honey and sugar content, this glaze can burn quickly if left unattended.
