Boneless Glazed Pork Chops

Name: Boneless Glazed Pork Chops Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup maple syrup; 1/4 to 1/3 cup coconut sugar or brown sugar; 1/4 cup pure bourbon whiskey; 1 Tablespoon orange juice or 1 teaspoon apple cider vinegar; 1/4 teaspoon ground ginger; Optional pinch nutmeg; Kosher salt, to taste; 1.5 to 2 lbs (4 to 6 chops) boneless pork chops, 1 inch thick (see notes); Kosher salt, divided; Black pepper; 1 Tablespoon melted butter or avocado oil for searing; Fresh thyme to garnish, optional

This post may contain affiliate links (disclosure policy).

These sweet and savory Boneless Glazed Pork Chops are tender and juicy and come together with minimal prep time. Made in the oven or air fryer, they’re ready in just 30 minutes! Serve them with your favorite sides for a crowd-pleasing meal!

Overhead photo of three plates of glazed pork chops with a side of green beans.

The Best Glazed Pork Chops

Pork can sometimes get a bad reputation because it can be a little dry. But we’re big fans! You just have to learn how to prepare it properly, and this recipe never disappoints.

Made with a homemade glaze, it’s loaded with flavor and good-for-you ingredients. Plus. pork chops are typically a cheap cut of meat, meaning you can save on your weekly grocery bill. A quick recipe that’s delicious and budget-friendly? Count us in!

A woman holding a white plate with a glazed pork chop and greens beans.

The Best Pork Cut

Thinly cut chops will dry out too quickly. Alternatively, bone-in pork chops take a lot longer to cook, meaning the glaze tends to burn.

Up close view of an air fried boneless glazed pork chop in the air fryer.

Up close photo of a boneless glazed pork chop on a white plate.

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition facts!

Four boneless pork chops seasoned with salt and pepper on a metal sheet pan.

A brush in a small white bowl of maple bourbon glaze.

Maple Bourbon Glaze – We use our homemade bourbon glaze, which contains maple syrup or sugar-free maple syrup, coconut sugar, bourbon whiskey, and orange juice. Then, we add spices including ground ginger, nutmeg, and salt. See the recipe card for details and ingredient swaps!
Boneless Pork Chops – You’ll need four to six chops for this recipe, equating to 1.5 to 2 pounds in total.
Melted Butter or oil– Feel free to use avocado oil to keep this recipe dairy-free.
Fresh Thyme – Technically optional, we love to include a garnish of thyme for a slightly bright, herbaceous taste that balances out the sweet glaze.

How to Make Glazed Boneless Pork Chops

Prepare the glaze. Whisk the glaze ingredients together in a small saucepan on the stove. Bring the mixture to a light boil until it is foamy. Then, reduce the heat to low, and simmer, stirring occasionally until the glaze thickens.

Pro-Tip: If the glaze doesn’t thicken after 15 minutes, don’t worry. Brush it on the pork chops anyway, the sauce will caramelize in the broiler!

Three boneless pork chops seasoned with salt and pepper in a cast iron skillet.

Season the pork. While the sauce cooks, season both sides of the pork chops with salt and pepper. Set them aside, and preheat the oven broiler.
Sear. Heat the oil or butter in an oven-safe skillet over medium-high heat. Sear the pork on both sides until the chops are golden brown.

Four cooked boneless pork chops in a cast iron skillet.

Brushing on maple bourbon glaze onto a seared pork chop.

Glaze. Generously brush both sides of the pork chops with the prepared glaze. Then, place them in the broiler on the center rack. Baste both sides of the pork chops with the remaining sauce. Then, clip them over, and continue to cook until they’re caramelized.

Note: Transfer the pork chops to an aluminum foil-lined pan to broil if you don’t have an oven-safe skillet or cast iron skillet.

Rest. Allow the glazed pork chops to rest. Then, adjust the seasonings to taste, and enjoy!

A woman holding a pan of four glazed pork chops in a cast iron pan.

Pro-Tip: Use a meat thermometer to ensure your pork chops reach an internal temperature of 145 degrees Fahrenheit and are safe to eat!

Air Fryer Option

Can’t be bothered to heat up the oven? Make pork chops in the air fryer instead!

Preheat the air fryer before you begin.
Season both sides of the chops with salt and pepper.
Grease the basket with non-stick cooking spray, and arrange the pork in an even layer.
Reserve two tablespoons of glaze. Then, generously brush each pork chops with the remaining glaze.
Cook the pork chops, flipping them over and basting halfway through.
Rest the air fryer boneless pork chops. Then, brush them with the reserved glaze, season to taste, and enjoy!

Up close photo of a maple bourbon glazed pork chop in the air fryer.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to three days.
Freeze the glazed pork chops by wrapping each chop in wax paper and transferring them to a sealable bag or air-tight container. They will stay fresh for up to four months. Freeze any leftover sauce separately to use when reheating!
Thaw your frozen pork chops in the fridge overnight. Warm in the oven, air fryer, or microwave, basting the pork chops with glaze to keep them tender.

Serving Suggestions

These boneless glazed pork chops pair well with a variety of side dish recipes! Some of our favorite options include:

Common Questions

What is the secret to juicy tender pork chops?

Seasoning pork chops with salt ahead of time and searing them before cooking is the best way to ensure they turn out juicy.

Is it better to bake pork chops covered or uncovered?

It’s best to bake pork chops uncovered. This allows the steam to escape and prevents the pork from browning and drying out in the oven.

Do I need to sear pork chops?

Technically, you don’t need to, but we highly recommend it! Searing pork chops is the best way to lock in the moisture, preventing them from drying out and becoming tough.

More of Our Favorite