11 Reviews of Bourbon-Glazed Pork Chops

From: Chef #517940

On Jun 14, 2007

My wife and I served this to 50 people at a local Elks Lodge event and got rave reviews. Now they keep asking us to cook more meals. The difference was we seared them on the grill then baked them in the marinade. They were very moist and full of flavor!

From: Lauralie41

On Aug 11, 2006

These are awesome pork chops! I used assorted bone in chops and marinated them in a glass baking dish. Substituted 2 tablespoons of beef broth for the bourbon. These will be made again soon! Thank you NurseDi!

From: Lvs2Cook

On Sep 12, 2006

These are excellent! I LOVE cooking with bourbon I marinated the chops all day and they were so tender and delicious. I used half the amount of Dijon but otherwise made as posted. My chops were about 1/2 inch thick and I grilled for about 20 minutes. This is very easy to make. Thanks for posting!

From: barbie66

On Aug 21, 2006

I made these last night and my husband said they were the best pork chops he ever had. Did not change a thing, other than adding a few chopped green onions to the sauce as it heated on the stove. I'm thinking of using this as a marinade for a pork tenderloin, I'm sure that would also be great. Thanks for sharing this NurseDi! --Marla

From: TXOLDHAM

On Sep 25, 2006

These chops were excellent. I did add some Hoisin Sauce and marinated them all day. We cooked them on the grill and they were moist and tender. Served them with Vegetable Brown Rice # 102845 and a tossed salad. The pork chops were as good as some we had in a restaurant recently. Thanks for posting.

From: Chef #341603

On Aug 31, 2006

I made this recipe for my family and everyone loved them. I marinated them with alittle pineapple rings in a plastic bag over nite and put them on the grill and they where tender and juicey

From: Messy44

On Jun 24, 2007

Wow! This was super. I used thinly sliced pork tenderloin and marinated about an hour. Very easy, no fuss and quick clean up. I used Early Times Whiskey (what I had on hand after a party) and it worked nicely. Everything else is straight from the pantry. I made Apricot and Nectarine Salsa #116471 (without any apricots, actually) and served it with this meat - just spectacular on a hot summer evening. We have left overs for lunch tomorrow (if no one sneaks them later tonight). Even my 11 year old "picky guy" loved these. My 14 year old asked if he could have this recipe when he goes to college. Charming. Thanks, NurseDi, for another great one. I will add this to the summer regulars!

From: djrcossey

On May 19, 2008

I used Kraft's Honey BBQ Sauce for the Dijon Mustard and cut the bourbon in half cause we are wimps. This was sooooooo good I am making this sauce for some chicken for my big BBQ this weekend to impress my guests. Thank you so much for sharing this!

From: ARathkamp

On Nov 29, 2008

These are YUMMY! We go camping almost every weekend with friends. We take turns cooking for all families and we made these over the campfire (marinating them first for a few hours). We let them steam in a covered foil pan then finished them off for a few minutes on a grate over a low fire. Fantastic! Thanks for posting!

From: Vicki in CT

On Feb 22, 2008

wonderful and the brown sugar glaze ins delicious