Saint Louis-Inspired Whiskey Maple Glazed Pork Chops

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared pork chops glazed with a sweet and smoky Missouri whiskey and maple syrup sauce, perfect for an easy weeknight dinner. This American-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 bone-in pork chops evenly with 1 tsp kosher salt and 1 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
  3. Step 3: Remove the pork chops from the skillet and set aside on a warm plate. Lower the heat to medium and add 1/3 cup Missouri whiskey, scraping the bottom of the pan to deglaze and loosen browned bits.
  4. Step 4: Stir in 1/4 cup pure maple syrup and 1 tbsp Dijon mustard, simmering the sauce for 3-4 minutes until it thickens and coats the back of a spoon.
  5. Step 5: Remove the skillet from heat and whisk in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves until the sauce is glossy.
  6. Step 6: Return the pork chops to the skillet, spooning the glaze over them to coat. Serve immediately with extra glaze drizzled on top.

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