Maple Bourbon Glazed Pork Chops

Maple and bourbon have long been a natural pair in American cooking, especially when a sticky glaze meets a hot grill. These bone-in pork chops get a glossy coat of maple syrup, bourbon, and Dijon that caramelizes into sweet-smoky depth.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 38g protein
• 22g carbs
• 20g fat
• 0.8g fiber

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Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/3 cup maple syrup
• 3 tbsp bourbon
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 green onions, sliced

Instructions

1. 1Pat the pork chops very dry and season both sides generously with salt, black pepper, and smoked paprika. Let them sit at room temperature for 15 to 20 minutes so they cook more evenly.
2. 2In a small saucepan, combine the maple syrup, bourbon, Dijon, apple cider vinegar, soy sauce, minced garlic, and chopped rosemary. Bring to a gentle simmer over medium heat.
3. 3Cook the glaze, stirring often, for 5 to 7 minutes until it thickens enough to coat the back of a spoon and smells fragrant and slightly boozy-sweet. Remove from heat and stir in the butter until glossy; set aside half for serving.
4. 4Preheat a grill or large cast-iron skillet to medium-high heat, about 400°F. Brush the grates or pan lightly with olive oil.
5. 5Place the pork chops on the hot surface and sear without moving for 4 to 5 minutes until a deep golden crust forms. Flip and cook the second side another 3 to 4 minutes.
6. 6During the last 2 minutes of cooking, brush the chops generously with the maple-bourbon glaze, flipping once so both sides get sticky and caramelized. Watch closely so the sugars do not burn—lower the heat slightly if needed.
7. 7Check doneness with an instant-read thermometer; pull the chops at 140 to 145°F for juicy, slightly blush centers. Transfer to a platter and rest 5 minutes under loose foil.
8. 8Spoon the reserved warm glaze over the rested chops, scatter sliced green onions on top, and serve family-style. These pair beautifully with a crisp slaw or grilled corn for full backyard energy.