Pork Chops with Bourbon Tomatoes

Pork Chops with Bourbon Tomatoes

Nattygirl 0

"A great dish I created when I had an abundance of cherry tomatoes. My family loves this dish. This recipe can easily stretch for six. Just cook two extra chops. Make sure to reduce liquids before adding pork, so as not to boil them. Pork will finish cooking very quickly, so be careful not to overcook."

Ingredients 40 m {{adjustedServings}} servings 349 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Season pork chops with salt and black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until nearly cooked through, 3 to 5 minutes per side. Remove pork chops to a plate, retaining oil and drippings in the skillet.
  3. Pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. Cook and stir onion in oil mixture until translucent, about 5 minutes. Stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. Remove onion mixture to a bowl.
  4. Pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. Add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over the tomatoes; stir.
  5. Pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
  6. Return pork chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve dish sprinkled with parsley.
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Reviews 4

  1. 4 Ratings

Robin Raffell

It came out great but I did have to make some substitutions. I switched the whiskey for vermouth( didn't have whiskey) but other than that it came out amazing!

Sandra G

I was rather disappointed. I used less sugar than stated, but I found it rather sickly sweet. I couldn't finish it. I am going to make it again, but with very little sugar. I never add rum, cognac, whisky to a recipe without flambeing it. It tastes so much better.


These were very good pork chops! I have basically two recipes for pork chops that my husband doesn't complain that they are dry. I decided to try these on him, and he was very happy! I did not change a thing except that I didn't have grape tomatoes only Roma, so I quartered them and as they softened I flattened them. I also sprinkled pork seasoning on the chops before cooking. I think the bourbon adds a very nice flavor to them. Thanks so much for sharing Nattygirl, will definitely be making again.