By Becky Hardin
Published Nov 30, 2017
Honey Pork Chops with Pears and Bourbon are the perfect fall comfort food. We are obsessed with this Pan Fried Pork Chops Recipe with its Fall flavors and decadent comfort food appeal! These Honey Pork Chops are rubbed with fragrant herbs and are the perfect mix of savory and sweet when combined with the bourbon and fresh pears. This is the best pork chops recipe for fall!
Honey Pork Chops Recipe
Honey Pork Chops with Pears and Bourbon is such a special Fall comfort food recipe!
It doesn’t get better than Honey Pork Chops for Autumn! This herb crusted Pan Fried Pork Chops recipe is such a gorgeous dish first and foremost, but it also packs a huge flavor punch. It’s festive, beautiful, and tastes like Fall in a skillet. Making a dish like this around the holidays will wow your guests, warm your bellies, and make your hearts happy.
I love the way the herbs and pears combine to make things both sweet and salty, and the bourbon adds just the right touch of something special. This is one of our very favorite recipes for this time of year!
I love our other Pork Chop Recipes that we make often, but these Honey Pork Chops are a serious favorite.
Honey Pork Chops with Pears & Bourbon are the perfect savory Fall dish!
Pan Fried Pork Chops with Bourbon and Pear
These Pan Fried Pork Chops are super tasty but also so beautiful! Look at all those Fall colors in one skillet.
Ever since the success of the Apple Butter Pork Chops recipe from a few years ago, I knew I wanted to try my hand at more pork chop recipes for Fall. Apple was great, but pear is elevated. This dish is more complex in flavor, but still super easy and sure to please.
There’s just something about pork and fruit that just works. If you tried and loved the Apple Butter Pork Chop Skillet, you’ll definitely love this Honey Pork Chops Version!
Tips for cooking Pan Fried Pork Chops:
- Pat the pork chops dry and sprinkle with sugar and salt. Let rest for 30 minutes before cooking.
- Allow the pan to get hot but not to the point of smoking. If that happens, remove from the heat and allow to cool before cooking.
- The best internal temp for cooked pork chops is 145F. Check often and don’t overcook! People think they don’t like pork because it’s often overcooked. Don’t make their (and often MY) mistake!!
If these Honey Pork Chops with Pears and Bourbon don’t scream sweater weather, I really don’t know what does. The red and green is more than perfect for the holidays. I think this might just make an amazing Christmas Eve meal! We chose bone in pork chops because of the extra flavor, but feel free to use boneless if you prefer. Get a good cut of meat either way…it’s worth the extra cost 100%.
Serve this pan fried pork chops recipe with Toni’s sour cream and garlic mashed potatoes or Rebecca’s melting sweet potatoes . A side of bourbon bacon green beans or bacon peacan Brussels sprouts would be perfect with the pork chops, too.
I hope these Honey Pork Chops are a reminder of Fall and is super flavorful at your house. I hope it involves this creative and delicious pan fried pork chops recipe. You won’t be disappointed.
See the recipe card for full details on How to Make Honey Pork Chops. Enjoy!
More Pork Recipes we love for Fall:
- Garlic Parmesan Pork Chops
- Glazed Ham Steaks
- Grilled Pork Chops Recope
- Pork Tenderloin with Honey and Herbs
- Apple Butter Pork Chops Skillet
- Crock Pot BBQ Pork
- Sangria Pork Carnitas
- Crock Pot Pork Chops
Ingredients1x2x3x
- ▢ 2 pork chops 1 inch, bone in
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon granulated sugar
- ▢ 2 teaspoons + 2 tablespoons olive oil
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 2 teaspoons fresh minced rosemary
- ▢ 2 teaspoons fresh minced thyme
- ▢ 2 tablespoons unsalted butter
- ▢ 2 firm pears pitted & halved, stems left on
- ▢ ¼ cup fresh orange juice
- ▢ ¼ cup honey
- ▢ ¼ cup bourbon
- ▢ juice from lemon
- ▢ 1 tablespoon unsalted butter
Instructions
- Pat the pork chops dry and sprinkle with granulated sugar and salt. Set aside for 30 minutes.
- Brush 1 teaspoon olive oil over both sides of the pork chops and sprinkle with black pepper, rosemary and thyme. Rub the herbs into each side of each pork chop.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet (cast iron is best) until the oil/butter shimmers and a small piece of food sizzles when it hits the pan. Do NOT heat until you see wisps of smoke rising from the pan. (If you do, remove the pan from the heat to allow it to cool a bit.) Place the prepared pork chops across from each other, in the pan. Place the prepared pears, flesh side down, in-between the pork chops. Cook 5 minutes or until the pork chops have seared, and are golden brown, on the bottom side. Flip the pork chops over and cook another 5 minutes or until the other side is golden brown.
- Check the pears to make sure they aren’t burning – their color should be the color of dark honey. If they are overcooking, transfer them to a plate. Test the temperature of the pork chops with a meat thermometer. When the thickest part of the pork chops register 130°F, transfer the pork chops and pears to a plate.
- Turn heat to low and add the orange juice, honey, lemon juice and bourbon to the pan juices. Whisk together and add 1-tablespoon butter. Whisk together until butter melts. Place the pork chops and pears back into the pan to cook until heated through. Serve with rice or roasted potatoes.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Herb Crusted Honey Bourbon Pear Pork Chops
Ingredients
- 2 pork chops 1 inch, bone in
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 teaspoons + 2 tablespoons olive oil
- ½ teaspoon freshly ground black pepper
- 2 teaspoons fresh minced rosemary
- 2 teaspoons fresh minced thyme
- 2 tablespoons unsalted butter
- 2 firm pears pitted & halved, stems left on
- ¼ cup fresh orange juice
- ¼ cup honey
- ¼ cup bourbon
- juice from lemon
- 1 tablespoon unsalted butter
Instructions
- Pat the pork chops dry and sprinkle with granulated sugar and salt. Set aside for 30 minutes.
- Brush 1 teaspoon olive oil over both sides of the pork chops and sprinkle with black pepper, rosemary and thyme. Rub the herbs into each side of each pork chop.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet (cast iron is best) until the oil/butter shimmers and a small piece of food sizzles when it hits the pan. Do NOT heat until you see wisps of smoke rising from the pan. (If you do, remove the pan from the heat to allow it to cool a bit.) Place the prepared pork chops across from each other, in the pan. Place the prepared pears, flesh side down, in-between the pork chops. Cook 5 minutes or until the pork chops have seared, and are golden brown, on the bottom side. Flip the pork chops over and cook another 5 minutes or until the other side is golden brown.
- Check the pears to make sure they aren’t burning – their color should be the color of dark honey. If they are overcooking, transfer them to a plate. Test the temperature of the pork chops with a meat thermometer. When the thickest part of the pork chops register 130°F, transfer the pork chops and pears to a plate.
- Turn heat to low and add the orange juice, honey, lemon juice and bourbon to the pan juices. Whisk together and add 1-tablespoon butter. Whisk together until butter melts. Place the pork chops and pears back into the pan to cook until heated through. Serve with rice or roasted potatoes.
- Enjoy!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
