Bourbon-Glazed Pork Chops with Apple-Onion Compote

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Pan-seared pork chops glazed with a rich bourbon sauce paired with a sweet and savory apple-onion compote. This American-inspired pork recipe, ready in about 35 minutes, pairs bone-in pork chops, bourbon whiskey, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 6 oz each) bone-in pork chops
• 1/3 cup bourbon whiskey
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 medium apple, peeled and diced
• 1 large yellow onion, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/4 cup water

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Instructions

1. Step 1: Season 4 bone-in pork chops with 1 tsp salt and 1 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4 minutes per side until golden and cooked through, then transfer to a plate and cover loosely with foil.
2. Step 2: In the same skillet, reduce heat to medium and add 3 tbsp unsalted butter. Once melted, add 1 large thinly sliced yellow onion and cook for 5 minutes until softened and slightly caramelized.
3. Step 3: Add 1 medium peeled and diced apple to the onions and cook for 3 minutes, stirring occasionally. Pour in 1/3 cup bourbon whiskey, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, and 1/4 cup water. Stir to combine and simmer for 5 minutes until the sauce thickens slightly and the apples are tender.
4. Step 4: Stir in 1 tsp fresh thyme leaves into the compote, then return pork chops to the skillet. Spoon the sauce over the chops and cook for an additional 2 minutes to reheat and glaze the meat before serving.