Sweet & Sticky Maple Bourbon Pork Chops with Roasted Sweet Potatoes

Prepare to delight your taste buds with these incredibly sweet and sticky Maple Bourbon Pork Chops, perfectly complemented by tender roasted sweet potatoes. This recipe isn’t just a meal; it’s an experience, delivering a profound flavor punch that makes every bit of effort truly worthwhile. It’s a dish my family absolutely adores, and I’m confident it will become a cherished favorite in your home too!

Why You’ll Love This Maple Bourbon Pork Chops Recipe

My maple bourbon glazed pork chops are not just a meal, they’re a celebration of flavor. This dish stands out with its perfect balance of sweet, smoky, and savory notes, making it a star on any dinner table. While it might appear to have a longer ingredient list, the cooking process is surprisingly simple and incredibly rewarding. Many of the ingredients are likely already staples in your pantry!

The journey to these exquisite pork chops begins with a simple yet crucial step: brining. This ensures each chop is wonderfully moist and juicy, a perfect canvas for the star of the show – the rich maple bourbon glaze. After brining, the chops are expertly seasoned and seared to lock in flavor before being roasted to perfection in the oven, alongside their sweet potato companions.

Beyond pork, this versatile maple bourbon glaze is a true culinary gem. It pairs beautifully with other proteins like chicken, turkey, ham, and ribs, adding an irresistible sticky-sweet coating. I’ve even brushed it over roasted vegetables for an extra layer of deliciousness. This recipe offers a fantastic rotation from other family favorites like my BBQ Baked Pork Chops or these Grilled Hawaiian Pork Chops, bringing a fresh and exciting flavor profile to your dinner rotation.

The Secret to Juicy Pork Chops: Brining

Brining is a game-changer for preparing any lean meat, especially pork chops, chicken, and turkey. It’s the ultimate technique to ensure your meat remains incredibly juicy and tender after cooking. The salty brine works its magic by helping the meat fibers absorb moisture and salt, infusing deep flavor directly into the pork chops. Don’t worry, despite the salt in the brine, your cooked pork chops won’t taste overly salty – just wonderfully seasoned and moist.

For optimal results, I recommend brining your pork chops for at least an hour, though even 15 minutes will make a noticeable difference. This simple step is key to preventing pork chops from drying out, a common challenge when cooking this delicious cut of meat.

How to Keep Pork Chops from Drying Out

Beyond brining, there are a few other tricks to guarantee moist and tender pork chops:

• The Maple Bourbon Glaze: This delicious glaze does more than just add flavor; its sticky sweetness creates a protective layer, sealing in moisture during the cooking process.
• Searing First: Before heading to the oven, searing the pork chops in a hot pan creates a beautiful browned crust and helps to lock in those precious juices and flavors. This Maillard reaction is crucial for a richer taste.
• Precision Cooking: Overcooking is the arch-nemesis of juicy pork. Always cook pork chops until they reach an internal temperature of 145°F (63°C). A reliable meat thermometer is your best friend here. Remember, you can remove them from the oven when they hit 140°F (60°C), as the temperature will continue to rise to 145°F (63°C) while the meat rests.
• Resting Period: This step is non-negotiable! Once your pork chops are out of the oven, cover them loosely with foil and let them rest for at least 5-10 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is succulent.

Key Ingredients for This Flavorful Dish

Crafting these delectable Maple Bourbon Pork Chops and their accompanying sweet potatoes requires a thoughtful selection of ingredients, each playing a crucial role in the final flavor profile:

• Pork Chops: The foundation of our dish! You can use any type of pork chop, whether boneless or bone-in. Thicker chops (around 1-inch) are generally recommended for achieving the moistest results, but thinner chops can also work—just be extra mindful of cooking times to prevent drying out.
• Brine: My basic brine consists of warm water, kosher salt, and black pepper. This simple mixture is incredibly effective at infusing moisture and flavor. Feel free to experiment by adding other spices or fresh herbs like fennel seeds, bay leaves, or a few smashed garlic cloves for an aromatic twist.
• Pork Chop Seasoning: After brining, a light seasoning is applied before searing. I use a blend of salt, black pepper, and smoked paprika. The smoked paprika adds a wonderful depth and a hint of smoky warmth that complements the bourbon glaze beautifully.
• Sweet Potatoes: These naturally sweet root vegetables are the perfect sidekick, providing a delicious contrast to the savory pork. They are roasted with a sweet maple syrup and spice blend, becoming caramelized and tender. This coating can also be used for other root vegetables such as carrots, parsnips, butternut squash, or pumpkin.
• Sweet Potato Glaze: A delightful mix of melted butter, maple syrup, brown sugar, ground cinnamon, salt, and smoked paprika creates a rich, sweet, and slightly smoky glaze for the potatoes. If you prefer, honey can be substituted for maple syrup. Don’t hesitate to adjust the spices to your liking; a pinch of chili powder or cayenne pepper will add a pleasant kick.

Crafting the Perfect Maple Bourbon Glaze

The star of this dish, the sticky maple bourbon glaze, is what truly elevates these pork chops. Each ingredient contributes to a complex, balanced flavor that is both sweet and savory, with a hint of warmth and tang. Here’s a closer look at what goes into this incredible glaze:

• Maple Syrup: Always opt for a good quality pure maple syrup. The difference in flavor between pure maple syrup and imitation syrups is substantial and truly shines through in this glaze. For a slight variation, honey can be used as a substitute, offering a different but equally delicious sweetness.
• Bourbon: A splash of bourbon introduces a wonderful depth and a subtle smoky aroma to the glaze. The alcohol cooks off during simmering, leaving behind only its rich flavor. If you prefer to avoid alcohol, apple juice or chicken stock are excellent non-alcoholic alternatives that will still add depth to the sauce.
• Brown Sugar: Both light and dark brown sugar work well here, contributing a deep, molasses-like sweetness and helping to create that irresistible sticky texture.
• Raspberry Jam: This might seem like an unusual addition, but raspberry jam adds a fruity tartness that perfectly complements the rich sweetness of the maple syrup and brown sugar, creating a beautifully sticky and complex glaze. Blackcurrant or blackberry jam can also be used for a similar effect.
• Lemon Juice: Freshly squeezed lemon juice is essential for balancing the sweetness of the glaze. Its acidity cuts through the richness, brightening the overall flavor and preventing it from becoming cloying.
• Garlic: Freshly minced garlic is always best for maximum flavor impact, providing a pungent, aromatic counterpoint to the sweet elements. If fresh garlic isn’t available, garlic powder can be used in a pinch (about 1/4 teaspoon per clove).
• Seasoning and Spices: A thoughtful combination of ground cinnamon, ginger, a pinch of cayenne pepper, and a little salt rounds out the glaze. These spices add warmth and a subtle complexity. Feel free to adjust the cayenne pepper to your preferred level of heat; a touch of chili powder can also be added for a spicier kick.

How to Make Maple Bourbon Glazed Pork Chops: Step-by-Step

Follow these detailed steps to create a truly memorable meal:

1. Brine the Pork Chops

In a large, shallow dish, combine 1 quart of warm water with 1 tablespoon of kosher salt and 2 teaspoons of black pepper. Place the pork chops into this brining solution, ensuring they are fully submerged. Cover the dish tightly and refrigerate for at least 15 minutes, or ideally for one hour, to maximize moisture and flavor. Once brined, remove the chops from the liquid and pat them thoroughly dry with paper towels before proceeding.

2. Prepare & Cook the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a bowl, whisk together 2 tablespoons of melted butter, 2 tablespoons of maple syrup, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of smoked paprika until smooth. Line a large baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Add the peeled and cubed sweet potatoes to the pan, pour the brown sugar mixture over them, and toss thoroughly to ensure an even coating. Place the pan in the preheated oven and bake for 25 minutes, flipping the potatoes periodically to achieve beautiful browning on all sides.

3. Make the Maple Bourbon Glaze

While the sweet potatoes are baking, prepare your irresistible glaze. In a small saucepan, combine 1/2 cup maple syrup, 1/4 cup bourbon, 4 tablespoons brown sugar, 1/4 cup raspberry jam, 1 tablespoon lemon juice, 1 tablespoon minced garlic, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and a pinch of cayenne pepper. Cook this mixture over medium-low heat, stirring occasionally, until the sauce reduces and thickens to a glossy, syrupy consistency. Set aside until the pork chops are ready.

4. Cook the Pork Chops

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Season the brined and dried pork chops with 1/2 teaspoon kosher salt, 1/2 teaspoon ground pepper, and 1/2 teaspoon smoked paprika. Carefully place the seasoned chops into the hot oil and sear for 2 minutes on each side until golden brown. Remove the chops from the pan and set them aside.

5. Glaze & Finish in the Oven

After the sweet potatoes have baked for 35 minutes, reduce the oven temperature to 375°F (190°C). Place the seared pork chops directly on top of the roasted sweet potatoes in the baking pan. Spoon about one-third of the prepared maple bourbon glaze evenly over the chops. Return the pan to the oven and bake for 5 minutes. Remove the pan, spoon another third of the glaze over the chops, and bake for an additional 4 minutes. This layering of glaze builds incredible flavor and stickiness.

6. Rest & Serve

Once baking is complete, remove the entire pan from the oven and set it aside to rest for 5 minutes. This crucial resting period allows the juices in the pork chops to redistribute, resulting in incredibly tender and succulent meat. Serve the magnificent maple bourbon pork chops and sweet potatoes immediately, drizzling the remaining one-third of the glaze over everything for an extra burst of sticky-sweet goodness.

Expert Tips for Maple Bourbon Glazed Pork Chops Success

To ensure your Maple Bourbon Pork Chops turn out perfectly every time, keep these helpful tips in mind:

• Plan Ahead with Prep: To streamline your cooking process, you can prepare both the brine and the maple bourbon glaze in advance. Make them earlier in the day or even the day before, and store them in the refrigerator until you’re ready to start cooking. This cuts down on active prep time significantly.
• Don’t Skip the Brine: As mentioned, brining is your best defense against dry pork chops. For maximum juiciness and flavor, aim for an hour, but even a minimum of 15 minutes will make a noticeable difference in the final texture.
• Monitor Internal Temperature: Pork can dry out very quickly if overcooked. The safest and most accurate way to determine doneness is by using a meat thermometer. Pork is fully cooked and safe to eat when it reaches an internal temperature of 145°F (63°C). For the most tender results, you can remove the chops from the oven when they reach 140°F (60°C); the residual heat will allow them to reach 145°F (63°C) as they rest.
• Prioritize Resting Time: Always allow your pork chops to rest for 5-10 minutes after they come out of the oven. This crucial step allows the meat fibers to relax and reabsorb all the delicious juices, ensuring a more tender and succulent pork chop experience.
• Scale the Recipe: This recipe is designed to generously feed 4 people, but it’s incredibly easy to scale up. Simply double or even triple the ingredients to cater to a larger gathering without compromising on flavor or quality.
• Versatile Glaze Applications: Don’t limit this amazing maple bourbon glaze to just pork chops! It’s equally delicious on other proteins like ham, turkey, salmon, or even chicken. You can also use it to make Maple Bourbon Glazed Sweet Potatoes as a standalone side dish.

Storing & Reheating Leftovers

Should you be fortunate enough to have leftovers (it’s a rare occurrence with this dish!), proper storage is key to enjoying them later. Once the pork chops and sweet potatoes have cooled completely, transfer them to an airtight container. They can be safely stored in the refrigerator for up to 5 days, making them perfect for meal prep.

This dish also freezes beautifully, though I recommend freezing the pork chops and sweet potatoes separately for best results. Place them in individual airtight, freezer-safe containers for up to 3 months. When you’re ready to enjoy them, thaw thoroughly in the refrigerator overnight. Then, simply place them back into a hot oven (around 350°F / 175°C) until warmed through, ensuring the pork reaches an internal temperature of 165°F (74°C) for reheating safety.

Understanding Pork Chop Cook Times

Whether you choose bone-in or boneless pork chops for this recipe, understanding their varying cook times is crucial for a tender outcome. Boneless pork chops tend to cook faster and can dry out more easily than their bone-in counterparts due to less insulation. Therefore, precise timing and temperature monitoring are essential to prevent overcooking.

For a beautiful crisp exterior and a juicy interior, I typically recommend cooking these chops at around 375°F (190°C) or even 400°F (200°C), especially after the initial sear. The table below provides a general guide for boneless pork chop bake times based on their thickness and oven temperature. Remember, these are guidelines, and a meat thermometer remains your most reliable tool for achieving perfect doneness at 145°F (63°C).

Pork Chop Oven Temp	Boneless Pork Chop Bake Time
	½ in / 1 cm thickness	1 in / 2½ cm thickness
350°F	10-12 min	20-22 min
375°F	8-10 min	18-20 min
400°F	7-8 min	15-18 min
425°F	6-7 min	12-15 min

What to Serve with Maple Pork Chops

The spicy maple roasted sweet potatoes are a hearty and flavorful accompaniment to these pork chops, creating a complete and satisfying meal. To keep the rest of the meal balanced, I recommend light and simple additional sides:

• Complementary Vegetable Sides: Bright and fresh vegetables offer a wonderful contrast to the rich pork and sweet potatoes. Some of my favorite pairings include Mediterranean Roasted Vegetables, Turmeric Roasted Cauliflower, or this Simple Roasted Broccoli. These options are easy to prepare and add essential nutrients.
• Grain or Pasta Options: While the sweet potatoes provide a good carb component, serving these pork chops over a bed of light orzo pasta is a fantastic idea to soak up all the delicious glaze. Feel free to substitute with your favorite pasta, or try it with my zesty Lemon Pasta for an extra burst of flavor.
• Fresh Salads: A crisp, refreshing salad always makes a great addition to dinner. My top choices to pair with this dish include a bright Lemon Arugula Salad, a wholesome Simple Kale Salad, or this unique Lemon Brussels Sprout Slaw. Their acidity and freshness help cut through the richness of the main course.

More Delicious Pork Recipes to Try

If you’ve enjoyed these Maple Bourbon Pork Chops, you might be looking for more ways to incorporate pork into your meal rotation. Here are some other fantastic pork recipes from my kitchen:

• How to Bake Pork Chops in the Oven

• How to Make Pork Tenderloin in the Slow Cooker

• Slow Cooker Pork Shoulder Roast

• Cast Iron Pork Tenderloin

• Slow Cooker Hawaiian Pork Ribs

• Air Fryer Pork Taquitos