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Ingredients
Scale
- 4 bone-in center-cut rib pork chops (about 1-inch thick)
- 4 strips of bacon (cooked and diced)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1/3 cup molasses
- 1/4 cup bourbon (or apple cider for a non-alcoholic option)
- 3 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Cook bacon in a skillet until crispy, then remove and keep drippings.
- Mix molasses, bourbon, and Dijon mustard in a saucepan, boil, then simmer for 10 minutes.
- Pat pork chops dry and season with salt, pepper, and garlic powder.
- Sear pork chops in skillet with bacon drippings until golden-brown on both sides.
- Transfer chops to baking sheet, coat with bourbon glaze, and bake for 10-15 minutes.
- Drizzle additional glaze and sprinkle bacon over chops before serving.
Notes
Let pork chops rest after baking to allow juices to redistribute.
A meat thermometer is recommended to ensure an internal temperature of 145°F.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 13
- Sodium: 650
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 28
- Cholesterol: 80