Bourbon Ginger Peach Glazed Pork Chops

Bourbon Ginger Peach Glazed Pork Chops

This recipe leans into the cozy, warm notes of MJD Apiary's Ginger Peach Tea Infused Honey by pairing it with smoky bourbon, fresh ginger, and juicy pork chops. The honey creates a glossy, caramelized glaze with just the right balance of sweet fruit and spicy ginger warmth.

Ingredients

• The Protein: 4 thick-cut bone-in or boneless pork chops

• The Honey: 1/3 cup MJD Apiary Ginger Peach Tea Infused Honey

• The Bourbon Sauce:

  • 1/4 cup good-quality bourbon

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, finely grated

  • 2 tbsp low-sodium soy sauce or tamari

  • 1 tbsp apple cider vinegar (to brighten the rich glaze)

  • Salt and freshly ground black pepper to taste

• The Garnish:

  • Fresh peach slices (optional, for pan-searing)

  • Chopped fresh parsley or chives

Step-by-Step Instructions

1. Prep and Season the Chops

1. Pat the pork chops completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

2. Let them rest at room temperature for about 10 minutes while you prep the glaze.

2. Mix the Bourbon Glaze

1. In a small bowl, whisk together the MJD Apiary Ginger Peach Tea Infused Honey, bourbon, soy sauce, apple cider vinegar, minced garlic, and grated fresh ginger. Set aside.

3. Sear the Pork Chops

1. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.

2. Once hot and shimmering, add the pork chops. Sear without moving them for about 4 to 5 minutes until a deep golden-brown crust forms.

3. Flip the chops and cook for another 2 minutes.

4. Glaze and Caramelize

1. Turn the heat down to medium-low. Add the remaining tablespoon of butter to the skillet.

2. Pour the bourbon-honey glaze directly into the pan around the pork chops.

3. As the sauce bubbles and reduces (about 2 to 3 minutes), use a large spoon to continuously baste the glaze over the top of the pork chops until it becomes thick, glossy, and sticky. (If using fresh peach slices, you can toss them into the pan now to caramelize in the sauce).

4. Check that the internal temperature of the pork chops reaches 145°F (63°C).

5. Rest and Serve

1. Transfer the pork chops to a warm plate and let them rest for 5 minutes so the juices redistribute.

2. Spoon any remaining thick ginger-peach bourbon glaze from the pan right over the top of the chops. Garnish with fresh herbs and caramelized peach slices.

Serving Suggestion

Serve these glazed chops alongside garlic mashed potatoes, roasted sweet potatoes, or sautéed green beans to soak up the extra bourbon-peach sauce.