Browned Pork Chops with Bacon and Bourbon Molasses Glaze

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     The instant I saw this recipe I was sold.  If there are two things my husband enjoys it is bacon and bourbon.  I thought the bourbon molasses glaze sounded delicious.  I was a little nervous about cooking bone in pork chops.  I’ve eaten a few dried out chops in my time and I didn’t want that to happen to these.

     The pork chops are browned in a skillet and then placed in the oven with the sauce.  The sauce thickens as it cooks and the Dijon mustard whisked in it gives a bite to the sweet molasses.  The bacon adds a saltiness that cuts through the molasses and brings out the bourbon flavor.  Frank and I both enjoyed the pork chops.  They tasted like something we would order out at a restaurant.

Browned Pork Chops with Bacon and Bourbon-Molasses Glaze (adapted from Cooking Light)
1/3 c. molasses
1/4 c. bourbon
1/2 t. salt
2 T. Dijon mustard
3 slices bacon

4 bone-in center cut pork chops

1/2 t. salt
1/2 t. black pepper

1.  Preheat the oven to 400 degrees.

2.  In a small saucepan whisk the molasses, bourbon, salt, and Dijon mustard over medium high heat until it begins to boil.  Reduce the heat to medium low and boil for 8-10 minutes or until the sauce reduces to 1/2 cup.

3.  Cook the bacon in a large skillet until it is crisp.  Drain on paper towels and crumble.  Remove all but 1 tablespoon of bacon drippings from the pan.

4.  Pat the pork chops dry and sprinkle with salt and pepper.  Heat the remaining one tablespoon of bacon drippings until hot.  Place the pork chops in the pans and heat for 4 minutes on each side.  Remove from skillet and put on a baking sheet.  Spoon one tablespoon of the molasses mixture over each pork chop.

5.  Bake for 8-10 minutes.  Drizzle with the remaining sauce and top with bacon.

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