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My review
Bourbon Apple Cider and Honey Glazed Pork Chops
Tess DeFevers Ehling
"I put this glaze on pork chops and stuff them with an apple cranberry stuffing. You can double it and make it a ham glaze also."
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Ingredients
1 h 40 m servings 363 calsOriginal recipe yields 6 servings (4 servings)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
- Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
- Stir 3 tablespoons whiskey into apple cider glaze.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork chops into a baking dish; brush with the apple cider glaze.
- Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.
Footnotes
- Cook's Note:
- If you wanna know when the alcohol is cooked off enough, this is what I do. I smell the vapor coming off the pot. If it just about knocks you down, it still needs to reduce a bit more. If you get a buzz, turn it off and go lay down, lol.
Nutrition Facts
Per Serving: 363 calories; 7 g fat; 38.8 g carbohydrates; 23.6 g protein; 59 mg cholesterol; 46 mg sodium. Full nutrition
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
10/26/2012
I used this glaze over parboiled country style pork ribs and butternut squash cubes. I cooked them together for an hour at 375. I brushed with glaze and basted with pan juices every 15 minutes. ...
Most helpful critical review
6/19/2012
I cooked the "glaze" for over 20 min and it never did turn into a glaze...so the chops just sat in liquid and cooked
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6/19/2012
I cooked the "glaze" for over 20 min and it never did turn into a glaze...so the chops just sat in liquid and cooked
10/26/2012
I used this glaze over parboiled country style pork ribs and butternut squash cubes. I cooked them together for an hour at 375. I brushed with glaze and basted with pan juices every 15 minutes. ...
5/9/2012
Awesome recipe. I used boneless skinless chicken breasts instead. It was scrumptious!!
12/8/2013
I couldn't get the liquid to reduce to a glaze. Recipe said to double it for a ham. I did so but it stayed " liquidy" and "thin". I spent so much time on it that I didn't have time to prepare an...
3/11/2013
Glaze took 3x specified time to reduce at low temperature. Cooking time was way too long - used 1 inch bone-in pork chops and they were at 175 by 30 minutes (USDA says they only need to be at 14...
9/4/2012
Awesome!! My family loves this. Have made it several times. Im not sure what the first reviewer did wrong but i do know your not supposed to let the porch chop set in the glaze. It clearly says ...
2/25/2013
I MADE THIS LAST NIGHT FOR HUBBY AND OLDER DAUGHTER. THEY WERE AMAZING!!! BEST PORK LOIN CHOPS WE HAVE EVER HAD. OURS WERE 1 1/2 TO 2 INCHES THICK, SO I BRINED THEM IN WATER, BROWN SUGAR, SAL...
1/15/2013
this is terrific! I never could get the glaze to cook down to what i would consider a glaze consistency and that was before I added the reduced bourbon (Jack D). I did put a little more honey ...