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Easy Herb-Crusted Pork Chops with Maple Bourbon Apple Glaze

These easy-to-make, herb-crusted pork chops are served with a delicious maple bourbon apple glaze, perfect for a fabulous dinner that's ready in just 30 minutes.
4
22 min
TOTAL TIME
559
CALORIES
$3.51
PER SERVING
Easy Herb-Crusted Pork Chops with Maple Bourbon Apple Glaze
Ingredients
10 INGREDIENTS
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
Olive Oil
2 tbsp olive oil
Salt & Pepper
salt & pepper
to taste
Bourbon
1/4 cup bourbon
Apple Cider
1/2 cup apple cider
Bone In Pork Chops
4 whole bone in pork chops
about 1 inch thick
Fresh Thyme
1 tsp fresh thyme
chopped
Apples
2 whole apples
cored and sliced
Fresh Rosemary
1 tbsp fresh rosemary
chopped
Maple Syrup
1/4 cup maple syrup
Directions
11 STEPS
5 min
PREP TIME
17 min
COOK TIME
22 min
TOTAL TIME
1
Preheat the oven to 400 degrees Fahrenheit.
2
Pat dry the pork chops with paper towels, then drizzle with olive oil and season with salt and pepper.
3
Rub the pork chops with the chopped rosemary and thyme.
4
In a large ovenproof skillet over medium-high heat, add olive oil and sear the pork chops for about 3 minutes per side.
5
Remove the pork chops from the skillet and set aside.
6
In the same skillet, add bourbon, apple cider, and maple syrup, scraping the bits from the bottom.
7
Add the sliced apples, then return the pork chops to the skillet, spooning the glaze over them.
8
Place the skillet in the oven and cook for about 6-8 minutes, or until a thermometer inserted into the center reads 140 degrees.
9
Remove the skillet from the oven, then transfer the pork chops to a plate and tent with aluminum foil for about 5 minutes.
10
Heat unsalted butter in the same skillet over medium heat, tossing the cooked apples frequently for about 4-5 minutes or until they are slightly golden.
11
Serve the pork chops topped with apples and a generous helping of glaze.
Health Info
Macros
25g
CARBS
27g
FAT
42g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?