Bourbon-Glazed Pork Chops with Hoppin’ John Tell a Friend

Rate this recipe:

Bourbon-Glazed Pork Chops with Hoppin’ John 6 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - molasses
  • 1 tablespoons - bourbon OR apple juice
  • 1 tablespoons - Dijon mustard
  • 4 - bone-in pork chops, 1/2-3/4 inch thick, trimmed
  • 3/4 teaspoons - salt, divided
  • 3/4 teaspoons - ground pepper, divided
  • 2 tablespoons - extra-virgin olive oil, divided
  • 1 - large green bell pepper, diced
  • 1 - large onion, diced
  • 3 cloves - garlic, minced
  • 1 cans - 15 oz. black-eyed peas, rinsed
  • 3/4 teaspoons - smoked paprika
  • 1/2 teaspoons - dried thyme
  • Directions:

    1. Combine molasses, bourbon (or apple juice) and mustard in a small bowl. Season pork chops with 1/2 teaspoon each of salt and pepper; then brush with half the molasses glaze.

    2. Position rack in upper third of oven; pre-heat broiler to high.

    3. Heat 1 tablespoon oil in a large cast-iron skillet or other broiler-safe skillet over medium-high heat. Add the pork chops and cook until golden brown, 2-3 minutes per side. Transfer to a plate.

    4. Add the remaining 1 tablespoon oil to the pan. Add bell pepper, onion and garlic; cook, stirring occasionally, until vegetables start to soften, about 4 minutes. Add black-eyed peas, paprika, thyme and the remaining 1/4 teaspoon each of salt and pepper. Cook for 2 minutes.

    5. Place the pork chops on top of the peas and pour in any accumulated juice. Brush the chops with the remaining glaze. Place the pan under the broiler. Broil until an instant- read thermometer inserted into a chop registers 145 degrees F (about 2-5 minutes).

    Brief Description

    Kentucky bourbon gives a kick to these sticky glazed pork chops.

    Main Ingredient:

    pork chops

    Category:  Pork

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 25 min


    Serving size: 1 pork chop and 3/4 cup vegetables. Per serving: Calories 409, Fat 16g (sat 4g), Cholesterol 100mg, Carbs 25g, Total sugars 10g (added 7g), Protein 37g, Fiber 4g, Sodium 714 mg, Potassium 860mg.


    Eating Well magazine

    Posted By:


    Posted On:

    March 22, 2015

    Print Recipe

    Speak Your Mind