Bourbon Peach Glazed Cast-Iron Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is screaming hot before adding the chops. A drop of water should sizzle and evaporate immediately.

Do not move the chops for the first 4 minutes—this allows a crust to form that will release naturally from the pan. If you're using a thermometer, insert it sideways from the side to get an accurate reading without touching the bone.

When flambéing, use a long lighter or carefully tilt the pan toward the gas flame. The flames will subside quickly, but keep a lid nearby for safety.

If you prefer to skip the flambé, simply let the bourbon simmer for 2–3 minutes to cook off the alcohol. The glaze will still be delicious, though slightly less complex.

Variations

• Apple-Bourbon Pork Chops: Replace the peaches with 2 firm apples, sliced, and add a pinch of cinnamon to the spice rub. The apples will caramelize similarly and pair beautifully with the bourbon.
• Peach-Glazed Chicken Thighs: Swap the pork chops for 4 bone-in, skin-on chicken thighs. Sear skin-side down for 6–8 minutes until crispy, then finish in a 400°F oven until the internal temperature reaches 165°F (74°C).
• Smoky Bourbon Glaze: Add 1/2 teaspoon smoked paprika to the spice rub and replace the maple syrup with 1 tablespoon molasses. This gives a deeper, smokier flavor that pairs well with grilled meats.
• Peach-Bourbon Sauce for Pork Tenderloin: Slice a pork tenderloin into medallions, sear them, and use the same glaze. The glaze will coat the medallions beautifully, and the cooking time will be shorter.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked pork chops and glaze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the glaze. Avoid microwaving to prevent the meat from drying out.

Store leftover pork chops and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the glaze. The peaches will soften further, but the flavor remains excellent.

The spice rub can be mixed up to 3 days ahead and stored in an airtight container. The peaches can be sliced a few hours in advance and kept in the refrigerator.

The entire dish is best cooked fresh, but the glaze can be made a day ahead and refrigerated; reheat it gently before using.

Serving ideas

Serve the pork chops with the bourbon-peach glaze spooned generously over the top.

The sweet and savory combination pairs wonderfully with creamy mashed potatoes, buttery grits, or a simple green salad with a tangy vinaigrette. The glaze also works well over roasted vegetables or rice.

For a complete Southern meal, add collard greens, cornbread, or a side of roasted sweet potatoes. The peaches and pecans add a touch of elegance, making this dish suitable for a dinner party. Garnish with fresh thyme leaves if desired, though the video does not show it—keep it simple.

Frequently asked questions

Recipe card

Bourbon Peach Glazed Cast-Iron Pork Chops

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 2

Ingredients

• 2 bone-in pork rib chops, 1 1/2 inches thick
• 2 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 ripe yellow peaches, sliced
• 1/3 cup bourbon
• 2 tbsp maple syrup
• 1/2 cup pecan halves
• 3 tbsp unsalted butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: tree nuts, milk, sulfites

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

28 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.