Browned Pork Chops with Bacon and Bourbon Molasses Glaze

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Juicy browned pork chops get the ultimate upgrade with crispy bacon and a rich bourbon molasses glaze. Sweet, smoky, and savory this is comfort food with a bold, Southern style twist.

This recipe originally published in March 2012.

Pork chops are one of those foods that I make a few times a month and while we eat them, they aren’t our favorite.  We prefer super thin pork chops to big, thick pork chops but honestly, it’s all about the flavor.

Our favorite pork chop recipe are Sesame Crusted Pork with Sweet and Sour Sauce served over top of rice. I’m also a big fan of Pork Bulgogi Lettuce Wraps. For a heartier meal we enjoy Instant Pot Whisky Barbecue Pork.

The instant I saw a recipe for pork chops with bourbon, bacon, and molasses I was sold.   If there are two things my husband enjoys it is bacon and bourbon.  I thought the bourbon molasses glaze sounded delicious. 

The original recipe called for bone in pork chops.   I’ve made this recipe with both bone in pork chops and with boneless pork chops.  They both will work in this recipe.

Should I use bone in or boneless pork chops?

The recipe was written for bone in pork chops because I think they are a little juicier.  If you go for a boneless pork chop make sure you get a thicker one so it doesn’t dry out. 

These pork chops are also cooked two times; once on the stove top and again in the oven.  The key to success is all in the sauce.   The sauce needs to be thick, rich, but savory.  

The pork chops are browned in a skillet then placed in the oven along with the sauce.  The sauce will thicken as it cooks. The alcohol cooks out of the sauce leaving the flavor of the bourbon without the alcohol.

Can I use something besides bourbon?

Yes!  If you don’t want any alcohol in this dish you can use apple juice, chicken broth,or beef broth.  If you want alcohol but don’t have bourbon you can use whiskey, white wine, or brandy.

Ingredients:

• bacon
• pork chops
• molasses (do not use backstrap molasses)
• bourbon (or see alternatives above)
• soy sauce (low sodium is preferred)
• honey
• Dijon mustard (don’t use brown or yellow mustard)
• salt
• black pepper

To make the pork chops cook the bacon in a skillet over medium heat until it has browned.   Remove and place on a paper towel lined plate.  Remove all but 1 tablespoon of bacon grease from the pan.  Add the pork chops and cook for 3-4 minutes per side or until browned. 

Meanwhile, combine the molasses, bourbon, soy sauce, honey, Dijon mustard, and salt in a saucepan.   Cook over medium heat.  Bring to a boil and then reduce heat to a simmer for 5 minutes or until the mixture is thick and sticky.  Pour the sauce over top of the pork chops and bake for 10 minutes. 

These were absolutely delicious!   The Dijon mustard adds a bite to the sauce while the molasses adds a deep sweetness with a hint of bitterness.  The honey adds a light sweetness while the soy sauce adds an umami flavor.  The bourbon adds a smokey, savory note. 

The sauce is rich and thick and it tastes so good on top of the browned pork chops.  Then the bacon adds a crispness and saltiness that pairs with the sauce.  Overall this is a complex but tasty dish.

DO I have to bake the pork chops in the oven?

No you don’t have too but it helps mix the sauce with the juices from the pork chops.  You can cook the pork chops almost all the way on the stove top then top with the sauce and finish cooking for a few minutes.  

Browned Pork Chops with Bacon and Bourbon Molasses Glaze

Pork chops get an upgrade with a sweet and savory bourbon molasses glaze with crispy bacon on top.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Hezzi-D

Equipment

• 1 skillet
• 1 small sauce pan
• 1 baking sheet

Ingredients

For the Pork Chops:

• 3 slices bacon
• 4 bone-in center cut pork chops
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the sauce:

• 1/3 cup molasses
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 2 Tablespoons honey
• 1 Tablespoon Dijon mustard
• 1 teaspoon salt

Instructions

• . Preheat the oven to 400 degrees.
• In a small saucepan whisk the molasses, bourbon, soy sauce, honey, 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.
• 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.
• 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.
• Bake for 8-10 minutes.
• Remove from oven and drizzle with the remaining sauce and top with bacon.

Notes

Recipe adapted from Cooking Light