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Tender Pork Chops with Bourbon Cherry Sauce Recipe

Tender Pork Chops with Bourbon Cherry Sauce

Pan-seared boneless pork chops are gently finished in a bourbon cherry sauce made with dried tart cherries, Dijon mustard, brown sugar, and butter. This flavorful one-skillet dinner serves four in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork Chops
  • 4 chops Boneless pork loin chops, about 6 ounces each and 3/4- to 1-inch thick
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Sauce
  • 1 tablespoon Olive oil
  • 1/2 cup Finely chopped onion or shallot
  • 1 clove Garlic, minced
  • 1/3 cup Bourbon
  • 1/2 cup Dried tart cherries
  • 1/2 cup Lower-sodium chicken broth
  • 2 tablespoons Packed light brown sugar
  • 1 tablespoon Dijon mustard
Finishing
  • 1 tablespoon Unsalted butter
  • 1 tablespoon Fresh thyme, chopped

Method
 

Step-by-Step
  1. Pat the pork chops dry and season both sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes if time allows.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3 to 4 minutes per side, until well browned and nearly cooked through, then transfer them to a plate.
  3. Reduce the heat to medium and cook the chopped onion or shallot for 2 to 3 minutes. Add the minced garlic and cook for about 30 seconds.
  4. Remove the skillet briefly from the heat and carefully add the bourbon. Return the skillet to the burner and simmer for 1 to 2 minutes, scraping up the browned bits.
  5. Stir in the dried tart cherries, chicken broth, brown sugar, and Dijon mustard. Simmer for 3 to 5 minutes, until the cherries soften and the sauce begins to reduce.
  6. Return the pork chops and accumulated juices to the skillet. Simmer gently for 2 to 4 minutes, turning once, until the center reaches 145°F (63°C).
  7. Remove the pork chops from the skillet and whisk the butter and fresh thyme into the sauce. Spoon the bourbon cherry sauce over the pork and serve after a 3-minute rest.

Notes

Use dried tart cherries rather than sweetened dried cherries when possible. Pork is safely cooked at 145°F (63°C), followed by a 3-minute rest; avoid cooking it much beyond that temperature. Bourbon may be replaced with apple cider or additional chicken broth, though the bourbon flavor will be lost. Add bourbon with the skillet off the heat to reduce the risk of flare-ups.