A deliciously sticky Bourbon Peach Glazed Pork Chops recipe that’s perfect for late-summer dinners, combining sweet ripe peaches with a touch of smoky bourbon. This cast-iron preparation for bone-in pork chops produces a caramelized, flavorful crust your family will ask for again and again.
Looking for more cast-iron favorites? Try the PERFECT Cast Iron Chicken Breast or Cast Iron Shrimp and Creamy Cilantro Lime Orzo for more weeknight inspiration.
The Secret Ingredient: Bourbon
Alcohol isn’t required in every recipe, but bourbon adds a distinct smoky-sweet depth that elevates this glaze. A good-quality bourbon brings complexity, much like a fine marsala enhances Chicken Marsala. If you prefer to avoid alcohol, substitute chicken broth—though you’ll miss some of the smoky richness bourbon provides.
Using fresh, high-quality ingredients makes a big difference. These pork chops rely on ripe peaches, melted butter and a balance of savory elements to produce a rounded, memorable sauce.
Ingredient Notes and Substitutions
- Pork chops: Bone-in or boneless both work. Boneless chops cook faster, so adjust timing accordingly.
- Bourbon: Adds smokiness. Substitute chicken broth or extra water for an alcohol-free option. Buffalo Trace or Bulleit are good choices if using bourbon.
- Peaches: Use fresh, ripe peaches—this recipe shines in peach season.
- Garlic: Pressed garlic gives bright flavor; sweet onion or shallots are milder alternatives.
- Worcestershire: Adds savory umami to balance the sauce’s sweetness.
- Honey: Sweetness can be adjusted depending on peach sugar levels.
See the recipe card below for full ingredient amounts and details.
How to Make Bourbon Peach Glazed Pork Chops
Step 1: Remove pork chops from the refrigerator 30 minutes before cooking. Season both sides with salt and pepper and let them rest while you prepare the sauce.
Step 2: Melt butter in a small saucepan over medium-low heat. When bubbling subsides, add pressed garlic and sauté for about 2 minutes.
Step 3: Stir in the chopped peaches and coat them in the butter. Add ketchup, Dijon mustard, Worcestershire, honey, brown sugar, bourbon and water. Bring to a low simmer and cook for about 20 minutes, stirring occasionally.
Step 4: Transfer the sauce to a bowl and blend until smooth using an immersion blender (or regular blender). Reserve one quarter of the sauce for finishing.
Step 5: Heat a large cast-iron skillet over medium heat and add olive oil. When hot, add the pork chops and sear about 2 minutes per side until golden brown.
Step 6: After flipping, baste the top of each chop with the bourbon-peach sauce. Continue flipping every minute, brushing with sauce each time, until internal temperature reaches 145°F. Remove chops and let them rest briefly.
Brush the rested chops with the reserved sauce. Serve with sides such as garlic-parmesan green beans and crispy garlic-parmesan potatoes for a complete meal. For a fall twist, pair with creamy pumpkin pasta or top a salad in place of chicken for a quick variation.
Pro-Tips
- Sear first: Get a good crust on both sides before glazing to lock in juices and texture.
- You can use a grill pan or an outdoor grill to achieve similar caramelization and smoky char.
- Watch sauce thickness: Stir frequently and add a bit of water if it begins to stick or thicken too much.
Recipe FAQs
Bourbon adds a smoky, slightly caramel flavor that balances the peach sweetness. You can substitute broth or water for an alcohol-free option, but the bourbon gives the sauce extra complexity.
If you have 12–24 hours, place peaches in a brown paper bag in a cool, dark spot to speed ripening. Ripe peaches deliver the best flavor in this sauce.
Cook pork chops until they reach an internal temperature of 145°F, then let them rest briefly before serving.
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Please leave a comment and star rating in the recipe card below — feedback is always appreciated.
Bourbon Peach Glazed Pork Chops
Vincent DelGiudice
Details
Servings & Nutrition
Equipment
- 1 large cast iron
- 1 small saucepan
- 1 immersion blender
- 1 basting brush
Ingredients
- 4 bone-in pork chops
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Bourbon Peach BBQ Sauce
- 3 tablespoons bourbon (or substitute broth)
- ¼ cup ketchup
- 2 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- ¼ cup brown sugar
- 1½ cups fresh chopped peeled peaches
- ⅓ cup water
- 1½ tablespoons Dijon mustard
- 2 cloves garlic, pressed
Instructions
- Remove pork chops from the fridge 30 minutes ahead of time. Season both sides with salt and pepper and let rest.
- Melt butter in a small saucepan over medium-low heat. When bubbling subsides, add pressed garlic and sauté 2 minutes. Stir in peaches and coat with butter.
- Add ketchup, mustard, Worcestershire, honey, brown sugar, bourbon and water. Bring to a low simmer and cook for 20 minutes, stirring occasionally.
- Pour the sauce into a bowl and blend until smooth with an immersion blender. Reserve ¼ of the sauce for finishing.
- Heat a cast-iron pan over medium heat and add olive oil. Sear pork chops about 2 minutes per side until golden. After flipping, baste the top of each chop with the bourbon-peach sauce. Continue flipping every minute and brushing with sauce until chops reach 145°F.
- Rest the pork chops briefly, brush with the remaining reserved sauce, and serve hot.
Notes
- Sear the pork chops before glazing to achieve a crisp exterior.
- A grill pan or outdoor grill works well for similar glazed results.
- Stir the sauce often to monitor thickness; add water if it begins to stick.