Peach, Bourbon, and Jalapeno Glazed Pork Chops

I didn’t grow up eating a whole lot of pork chops.

Bacon – all the time

Sausage?  Sure, especially on pizza.

But pork chops just weren’t something my mom made.

Call it the huge menorah on our mantle, but we just didn’t have pork chops.

But hey, pork IS the other white meat. It can be lean, moist, and incredibly tasty. I FAR prefer pork loin to chicken, and I love the vaguely sweet taste that pork has.

So, I decided to experiment.

The result was…well, you wait and see

Pork Chops with Peaches, Bourbon, and Jalapenos (adapted from Serious Eats)


2 boneless pork chops, each about 1.5 inches thick

1 small can of peaches, drained

2 tbsp. butter

2 tbsp. bourbon

1 jalapeno pepper, diced

1.2 red onion, diced

1 tbsp. dried basil OR Italian seasonings

Salt and pepper to taste

1 tbsp. vegetable oil

1. Season the chops with salt and pepper on both sides.  Put the oil in a pan over high heat and let it heat until the oil starts to shimmer. Then, drop the chops in. Preheat to oven to 400F.

2. After about 3.5 minutes, flip them. They will have a light sear but not a whole lot of color. That’s okay – you are just searing them now, you are finishing cooking later.

3. After 3 minutes on the other side, remove the chops from the pan and reserve them for later.

4. Now add the onions and Italian seasoning to the hot, greased pan.

5. Sautee for about 5 minutes until they are translucent.

6. Then, add the butter and let it melt.

7. Add the peaches…

and let the whole thing cook for about 10 minutes.

8. Now, add the whisky (I remove the pan from the flame when I do this because I do NOT do well with fire).

9. Let cook for an additional 5 minutes, until the syrup gets even thicker. Taste it and you will have a very alcoholic sauce. Don’t worry, that will all dissipate when it goes in the oven.

10. Return the chops to the pan and cover the chops with the sauce and peaches.

11. Toss them in the oven for about 7 minutes.


12. When they are only FAINTLY PALE PINK in the VERY CENTER of the chop, they are done.

13. Sprinkle with jalapenos.

14. Enjoy.

Why didn’t I grow up eating pork chops? They are so sweet and juicy, perfect with the citrusy heat of the jalapenos and the buttery, caramelly sauce. The peaches are a great ingredient here. They bring out the savory, hearty side of pork chops. Don’t be afraid of all the butter here – it really creates a luscious, thick sauce. The flavors of the dish are salty, sweet, and very rich; ideal with steamed spinach. 

 Don’t be surprised to see this on my table again soon.

Maybe just not for Shabbat.