Bourbon Peach Glazed Cast-Iron Pork Chops Step-by-step instructions

Before you start

Take the pork chops out of the refrigerator and let them sit at room temperature for up to 30 minutes before cooking. Pat them dry with paper towels to ensure a good sear.

Mix the brown sugar, thyme, salt, and pepper in a small bowl. Slice the peaches and measure the bourbon, maple syrup, and pecans. Have all ingredients ready by the stove, as the cooking moves quickly once the skillet is hot.

Instructions

Season and Prep

1. 1Season the Pork Chops
   Pat the pork chops dry with paper towels. In a small bowl, mix the brown sugar, dried thyme, kosher salt, and black pepper. Rub the mixture evenly over both sides of each chop. Let the chops sit at room temperature for up to 30 minutes while preparing the peaches and other ingredients.
   Look for The seasoning forms a dark, flavorful crust when seared.
   Tip Pressing the rub into the meat helps it adhere during cooking.
2. 2Prep the Peaches and Pecans
   Slice the peaches into wedges, about 1/2-inch thick. Measure the bourbon, maple syrup, and pecans. Keep all ingredients within reach of the stove, as the cooking moves quickly once the skillet is hot.
   Look for Peach wedges are ready to caramelize; bourbon is measured for flambéing.
   Tip Use ripe but firm peaches so they hold their shape during cooking.

The pork chops are coated with a dark-brown sugar rub, and the peaches are sliced into wedges. The bourbon and maple syrup are measured and ready. The kitchen smells sweet and herbal from the thyme and brown sugar. The chops should be at room temperature, and the skillet is heating up.

Sear and Glaze

3. 3Sear the Pork Chops
   Heat a large cast-iron skillet over medium-high heat until smoking. Add the seasoned pork chops and sear for 4 minutes per side, without moving them, until deeply browned and the internal temperature reaches 145°F (63°C). Transfer the chops to a plate and let them rest while making the glaze.
   Look for The chops are mahogany brown with a caramelized crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan; sear in batches if needed.
4. 4Caramelize Peaches and Pecans
   Reduce the heat to medium. Add the butter to the skillet. Once melted, add the peach wedges and pecan halves. Cook for 2–3 minutes, stirring occasionally, until the peaches are softened and the pecans are toasted and fragrant.
   Look for Peaches are golden and juicy; pecans smell nutty.
   Tip Scrape up any browned bits from the bottom of the pan for extra flavor.
5. 5Flambé with Bourbon
   Pour the bourbon into the skillet. If using a gas stove, carefully tilt the pan to ignite the bourbon; on electric, use a long lighter. Let the flames subside, then stir in the maple syrup. Simmer for 2–3 minutes, until the glaze thickens and turns glossy amber.
   Look for The glaze coats the back of a spoon and bubbles slowly.
   Tip Keep a lid nearby to smother the flames if needed.

The chops are seared to a deep mahogany brown, with a caramelized crust. The peaches are golden and softened, the pecans toasted and fragrant.

The bourbon has been flambéed and reduced into a glossy amber glaze that coats the back of a spoon. The skillet is bubbling gently, and the aroma is rich with bourbon and caramel.

Finish and Rest

6. 6Return Chops to the Skillet
   Return the rested pork chops to the skillet, turning them in the glaze to coat all sides. Spoon the peaches and pecans over the top. Cook for 1–2 minutes to warm the chops through, basting with the glaze.
   Look for The glaze clings to the chops, and the peaches look glossy.
   Tip Use a spoon to baste the chops with the hot glaze.
7. 7Rest and Serve
   Remove the skillet from the heat. Let the chops rest for at least 3 minutes before serving. Slice the pork against the grain, if desired, and spoon the bourbon-peach glaze and pecans over the top.
   Look for The meat is juicy and slightly pink in the center, with a glossy glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute for a tender bite.

The chops are coated in the glaze, with peaches and pecans spooned on top. The meat is juicy and tender, and the glaze is sticky and shiny. The chops have rested for at least 3 minutes, allowing the juices to redistribute. The final dish looks glossy and inviting, with a sweet-savory aroma.

Common mistakes

One common mistake is moving the chops too soon in the skillet, which prevents a good crust. Let them sear undisturbed for the full 4 minutes. Another error is overcrowding the pan—if the chops don't fit comfortably, cook them in batches.

Skipping the rest step can cause the juices to run out, leaving the meat dry. Also, be careful when flambéing: keep your face away and have a lid ready to extinguish the flames if necessary.

How to tell it’s done

The pork chops are done when an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 145°F (63°C). The meat should be slightly pink in the center and the juices should run clear.

Let the chops rest for at least 3 minutes after cooking; the temperature will rise another 5°F as they rest. The glaze should be thick enough to coat the back of a spoon and the peaches should be tender but still hold their shape.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest