Guys, I am PUMPED for this recipe!! Easy Bourbon Balsamic Glazed Pork Chops and Peaches are literally the perfect summer to fall transition recipe.
I usually don’t eat that much pork, but I had a craving for pork chops, and I was curious about pairing them with peaches.
Peaches are sooo in season right now. Really, they are just perfect.
So I set out to the store, looking for some pork chops and peaches to make my craving a reality.
Pork chops are great because they are very cheap compared to other cuts of meat. They’re also easy to find at any grocery store.
For this recipe, you’ll want small to medium sized bone in pork chops.
You’ll want to cook them in a good cast iron skillet – check out this one from Lodge, one of the best brands that you can find on Amazon!
Next, I needed a sauce.
I knew that I wanted a pork and peach situation, but everything is better with sauce, right?
I dreamt of a sweet balsamic glaze. But as I went to grab my bottle of balsamic, my eyes caught a bottle of bourbon. Four Rouses, to be exact, but you can use any bourbon you like for this recipe.
I can’t resist bourbon. And thus, Easy Bourbon Balsamic Glazed Pork Chops and Peaches were born.
This recipe turned out SO good.
When everything was done, I topped the skillet with fresh basil and sage from the garden.
Pro tip: eat the basil with the peaches and eat the sage with the pork. And be sure to get allllll the glaze out of the pan, because it is GOOD.
This will be a go-to weeknight rotation as we transition to fall, and I think it should be for you too.
Easy Bourbon Balsamic Glazed Pork Chops and Peaches Ingredients
- 4 medium bone in pork chops
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp canola oil
- 2 oz bourbon
- 1/4 cup balsamic vinegar
- 3 tbsp brown sugar
- 3 peaches, cut in wedges
- fresh basil and sage
Pat each pork chop dry and lay out on a large plate. Season each side of the pork chops with salt and pepper.
Heat 2 tablespoons of canola oil on medium heat in a cast iron pan.
Add pork chops and cook for 5 minutes on each side.
While pork is cooking, cut 3 peaches into wedges.
Next, in small bowl combine 3 tbsp brown sugar, 2 oz bourbon, 1/4 cup balsamic. Stir well.
After the pork is seared on each side, add peaches to pan and drizzle with the bourbon balsamic glaze. Let the sauce reduce in the cast iron for 2 minutes.
Finally, add the cast iron to your oven and turn the broiler on high. Broil for 5 minutes, or until the peaches are slightly charred.
Top with fresh basil and sage.