Pork Chops with Bourbon Tomatoes

Pork Chops with Bourbon Tomatoes

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Nattygirl

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (3)

Rate This Recipe
Sandra G

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.



Yummy. This is my recipe, and I just made it again. It turned out so well. This time I used tenderloin pork chops. It isn't that much work to brown onions and tomatoes separately. I used chicken broth because that's what I had on hand. It came out really good! My husband loves this dish.

More Reviews

Similar Recipes

Creamy Herbed Pork Chops

Creamy Herbed Pork Chops

Southern-Style Pork Chops

Southern-Style Pork Chops

Oh So Good Pork Chops

Oh So Good Pork Chops

Honey Apricot Pork Chops

Honey Apricot Pork Chops

Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

Mom's Corny Pork Chops

Mom's Corny Pork Chops


Amount Per Serving (4 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 33 g
  • 66%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 300 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Creamy Herbed Pork Chops


next recipe:

Pork Chops with Tomatoes and String Beans