🥃 Pork Chops with Bourbon Pepper Sauce – Backyard Gourmet Made Simple

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If you’re looking to turn ordinary pork chops into a restaurant-quality dish, this Bourbon Pepper Sauce recipe is the secret weapon you didn’t know you needed. The creamy, smoky sauce with that slight bourbon kick transforms every bite into something unforgettable — rich, peppery, and smooth with just the right touch of sweetness.

The Story Behind the Recipe

This recipe was born on a cool fall evening when I decided to pair two of my favorite things — grilled pork chops and bourbon. I had a bottle of small-batch Kentucky bourbon sitting on the counter and thought, why not take this sauce up a notch?

The result was magic: the bourbon added a smoky sweetness that perfectly complemented the savory chops. After some tweaking — a little cream, a hint of brown sugar, and cracked black pepper — I landed on this version. It’s been a Delmarva Backyard favorite ever since.

Why You’ll Love This Recipe ❤️

🔥 Juicy Perfection: Brined pork chops stay moist and flavorful even over high heat.
🥃 Bold Bourbon Sauce: Rich, creamy, and peppery with just a hint of sweetness.
🍽 Easy but Impressive: Simple ingredients, gourmet results.
💨 BBQ Meets Bistro: Backyard cooking meets fine dining flavor.

Pork Chops with Bourbon Pepper Sauce

🕒 Prep Time: 20 min 🔥 Cook Time: 20 min ⏳ Total Time: 40 min 🍽 Serves: 4

Ingredients

For the Brine:

  • 4 cups Water

  • 2 Tbsp White Sugar

  • ¼ cup Salt

  • ¼ cup Bourbon

For the Sauce:

  • 1 Sweet Onion (diced)

  • 3 Garlic Cloves (minced)

  • 5 Tbsp Unsalted Butter

  • 16 oz Light Cream (Half & Half)

  • 1 Tbsp Extra Virgin Olive Oil

  • 1 tsp Salt

  • 1 tsp Black Pepper

  • 2 oz Bourbon

  • 2 tsp Brown Sugar

For the Pork Chops:

  • 3–4 Center-Cut Pork Chops (¾–1” thick, bone-in preferred)

  • Stubbs Pork Spice Rub (or similar BBQ rub)

Instructions

1️⃣ Prepare the Brine
Heat 4 cups of water to about 150°F (65°C). Stir in sugar, salt, and bourbon until dissolved.
Let the mixture cool to around 50°F (10°C), then submerge the pork chops. Refrigerate for 3–6 hours to infuse flavor and tenderness.

2️⃣ Make the Sauce Base
Melt butter in a saucepan over medium heat. Slowly whisk in light cream, salt, and pepper.
Pour in the bourbon and simmer gently — don’t boil — until the mixture reduces by half and thickens slightly.

3️⃣ Cook the Aromatics
In a separate skillet, heat olive oil until shimmering. Add diced onion and minced garlic, cooking until translucent.
Transfer the onions and garlic into the cream sauce, stir in brown sugar, and let the flavors blend. Remove from heat.

4️⃣ Season and Prep the Chops
Take the pork chops out of the brine and pat dry. Coat both sides evenly with Stubbs Pork Rub, adjusting for thickness. Add a sprinkle of black pepper for a little extra bite.

5️⃣ Grill and Steam
Preheat your grill to 350°F (176°C). Let the chops come to room temperature, then place them in foil boats with ¼ cup of sauce each. Seal tightly and grill for 10 minutes to let the sauce infuse into the meat.

6️⃣ Cast Iron Finish
Place a cast iron skillet on the grill and heat to medium-high. When the chops hit 135°F (57°C), transfer them from foil to the skillet.
Press each chop down for a solid sear, flipping every 3 minutes until they reach 140°F (60°C) internal.

7️⃣ Rest and Serve
Remove the chops and rest for 5–10 minutes. Plate and spoon the remaining bourbon sauce over the top. Slice and serve immediately.

Pro Tips for Bourbon Pepper Pork Chops 💡

🥃 Don’t Boil the Sauce: A slow simmer keeps the bourbon flavor smooth and rich — boiling can make it bitter.
🔥 Add Smoke: Drop a pellet tube or a few wood chips on the grill for extra smoky depth.
🧈 Deglaze with Bourbon: After searing, pour a splash of bourbon into the pan to lift the flavorful bits and enhance the sauce.
🌿 Layer Your Flavor: Stubbs rub adds a BBQ note that pairs beautifully with the peppery cream.
🥩 Rest Before Cutting: Letting the chops rest helps lock in the juices for that perfect bite.

Why This Recipe Works

This dish nails the trifecta of great cooking — balance, flavor, and texture. The brine keeps the pork juicy, the cast iron sear adds that caramelized crust, and the bourbon cream sauce brings it all together. Each element complements the other, creating a rich, smoky, slightly sweet bite that’s worthy of any restaurant menu — but made right in your backyard.

FAQ

Q: Can I use this sauce on other meats?
A: Absolutely — it’s incredible on steak, chicken, or even lamb chops.

Q: What bourbon works best?
A: A smooth, mid-shelf bourbon like Maker’s Mark, Buffalo Trace, or Woodford Reserve works perfectly.

Q: Can I make the sauce ahead of time?
A: Yes, store it in the fridge for up to 3 days and reheat gently before serving.

Q: How do I store leftovers?
A: Keep leftover chops in an airtight container for up to 3 days. Reheat low and slow to retain moisture.

Q: What sides pair best?
A: Creamy mashed potatoes, roasted Brussels sprouts, or grilled corn are perfect companions.

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