These impressive 1 1/2- to 2-inch-thick pork ribeye chops are dry-brined overnight, gently roasted, and seared in cast iron until deeply golden brown. A rich bourbon-apple cider glaze, balanced with dark brown sugar, maple syrup, Dijon mustard, and a touch of vinegar, creates a beautiful lacquered finish without overwhelming the natural flavor of the pork.

Inspired by the generous, thick-cut pork chops served in traditional Texas steakhouses, this recipe combines precise temperature control, a carefully measured dry brine, and a sophisticated sweet-savory glaze to deliver an exceptionally juicy, restaurant-quality pork chop.

Servings: 4 Prep Time: 20 minutes

Cook Time: 45–65 minutes Total Time: 1 hour 5 minutes–1 hour 25 minutes, plus 4–24 hours dry-brining

Difficulty: Level 3 Moderate Cost: Level 4 Premium

Region / Ethnic Origin: United States — Texas Steakhouse Cuisine

Ingredients

Thick-Cut Pork Ribeye Chops

4 bone-in pork ribeye chops, 1 1/2 to 2 inches thick, approximately 12 to 16 ounces each

Kosher salt equal to 0.8% of the total weight of the pork chops, measured in grams

1 teaspoon freshly ground black pepper

1 tablespoon avocado oil or another neutral high-heat cooking oil

2 tablespoons unsalted butter

3 garlic cloves, lightly crushed

3 fresh thyme sprigs

1 fresh rosemary sprig

Bourbon-Apple Cider Glaze

1/2 cup bourbon whiskey

1/4 cup unsweetened apple cider

2 tablespoons packed dark brown sugar

1 tablespoon pure maple syrup

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon low-sodium soy sauce

1 teaspoon tomato paste

1 small shallot, finely minced

1 tablespoon unsalted butter, divided

1/4 teaspoon freshly ground black pepper

1 small pinch cayenne pepper, optional

Instructions

Dry-Brine the Pork

1. Pat the pork chops thoroughly dry with paper towels. Trim only excessively thick portions of exterior fat, leaving an even fat cap to help flavor and protect the meat during cooking.

2. Weigh the pork chops together using a digital kitchen scale. Calculate the kosher salt needed by multiplying the total weight in grams by 0.008. For example, 1,600 grams of pork requires 12.8 grams of kosher salt. This calculation uses the bone-in weight for consistency and produces a moderate dry brine.

3. Distribute the measured salt evenly over all surfaces of the chops, including the edges. Arrange the chops on a wire rack set over a rimmed baking sheet.

4. Refrigerate uncovered for at least 4 hours, preferably overnight and up to 24 hours. The salt gradually penetrates the meat while the exposed surface dries, promoting better browning and a more flavorful crust.

Prepare the Bourbon-Apple Cider Glaze

5. Melt 1 teaspoon of the butter in a small, heavy-bottomed saucepan over medium-low heat. Add the finely minced shallot and cook for 2–3 minutes, stirring occasionally, until softened without browning.

6. Stir in the tomato paste and cook for approximately 1 minute, stirring constantly, until slightly darkened and fragrant.

7. Remove the saucepan from the heat and carefully add the bourbon. Return the pan to medium heat and simmer for approximately 3–5 minutes, until reduced by about half. Do not pour bourbon directly from the bottle into a pan over an open flame.

8. Add the apple cider, dark brown sugar, maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, soy sauce, black pepper, and optional cayenne pepper. Whisk until thoroughly combined.

9. Bring to a gentle simmer and cook for 6–10 minutes, stirring occasionally, until the glaze has reduced to a lightly syrupy consistency that coats the back of a spoon. It should remain fluid enough to brush easily over the pork rather than becoming thick and sticky.

10. Remove from the heat. Divide the glaze into two portions, reserving one for brushing the pork and the other for finishing the plates. Keep the finishing portion separate from any utensils that touch the meat. Reserve the remaining chilled butter for the finishing sauce.

Gently Roast the Pork

11. Preheat the oven to 250°F. Remove the chops from the refrigerator while the oven heats and season evenly with the freshly ground black pepper. Do not add additional salt.

12. Arrange the pork chops on a wire rack set over a rimmed baking sheet, leaving space between them for air circulation. Insert a probe thermometer horizontally into the thickest portion of one chop, avoiding the bone.

13. Roast until the internal temperature reaches 115–120°F, approximately 30–50 minutes depending on the thickness, starting temperature, and shape of the chops. Begin checking early and rely on the thermometer rather than the clock.

Sear and Butter-Baste

14. Heat a large cast-iron skillet over medium-high to high heat until thoroughly hot. Add the avocado oil and swirl to coat the cooking surface.

15. Working in batches to avoid overcrowding, place the chops in the skillet and sear for approximately 60–90 seconds on the first side, until a deeply golden-brown crust forms.

16. Turn the chops and sear the opposite side for another 60–90 seconds. If necessary, hold each chop upright with tongs briefly to brown the fat cap and edges.

17. Reduce the heat to medium. Add the butter, crushed garlic, thyme, and rosemary. Once the butter foams, tilt the skillet slightly and spoon the aromatic butter repeatedly over the chops for approximately 30–60 seconds.

18. Check the internal temperature in several locations, avoiding the bone. Continue cooking as needed until the thickest portion reaches 145°F. If the exterior is sufficiently browned before the center reaches temperature, transfer the chops to a moderate oven to finish gently.

Glaze and Serve

19. Transfer the cooked pork chops to a clean wire rack. Brush each chop with a thin, even coating of the warm bourbon glaze, allowing the heat of the meat to set the glaze naturally.

20. Rest the pork for at least 3 minutes. Immediately before serving, apply a second light coating of glaze for a glossy, lacquered finish.

21. Gently rewarm the reserved finishing glaze if necessary. Remove it from the heat and whisk in the remaining chilled butter until smooth and glossy.

22. Arrange each pork chop on a warmed dinner plate. Spoon a restrained amount of the reserved bourbon glaze alongside the meat, leaving the beautifully browned crust visible. Serve immediately with the selected accompaniments.

Cook’s Notes

Precise dry-brining: Measuring salt by weight ensures consistent seasoning regardless of kosher salt brand or crystal size. The formula is simple: pork weight in grams × 0.008 = grams of salt. For example, 1,000 grams of pork requires 8 grams of salt.

Bone-in weight: The 0.8% calculation is based on the total weight of the bone-in chops. Because the bones are included, the effective salt concentration in the edible meat will be slightly higher. This is intentional and appropriate for a moderate dry brine.

Choosing the pork: Select thick, well-marbled ribeye chops with an even thickness and a modest fat cap. The bone adds visual appeal, while intramuscular fat contributes flavor and juiciness.

Reverse-searing: Cooking gently at 250°F before searing allows the interior to heat evenly while minimizing the overcooked band beneath the crust.

Thermometer placement: Always measure the thickest portion of the meat without touching the bone. Check multiple locations to ensure the entire chop reaches the proper temperature.

Bourbon selection: Choose a moderately priced bourbon with vanilla, caramel, and oak notes. An expensive sipping bourbon is unnecessary.

Glaze consistency: The finished glaze should coat the pork in a thin, glossy layer rather than forming a heavy, candy-like shell.

Balancing sweetness: The apple cider vinegar, Dijon mustard, Worcestershire sauce, and tomato paste balance the brown sugar and maple syrup, producing a more sophisticated steakhouse-style glaze.

Food safety: Pork chops should reach an internal temperature of 145°F and rest for at least 3 minutes. A faintly pink center is normal and acceptable at this temperature.

Serving Suggestions

• Giada’s Classic Mashed Potatoes: Rich mascarpone, Parmesan, and butter create exceptionally creamy potatoes that provide an elegant foundation for the bourbon-glazed pork.
• Fried Smashed Potatoes: Golden, crispy edges and fluffy centers offer a delicious textural contrast to the tender, juicy pork chops.
• Tuscan Cheese Potato Bake: Layers of tender potatoes, garlic, herbs, and melted cheese make this a luxurious accompaniment for a special steakhouse dinner.
• Roasted Asparagus: Lightly caramelized asparagus adds freshness, color, and a pleasant earthy contrast to the sweet-savory bourbon glaze.
• Crisp Apple & Red Onion Salad With Honey-Sesame Dressing: Crisp apples, thinly sliced red onion, and a bright dressing refresh the palate while complementing the apple cider in the glaze.
• Dolly Parton Coleslaw: Cool, crunchy Southern-style coleslaw provides a refreshing contrast to the pork’s rich, caramelized exterior.
• Pumpkin Maple Cornbread: Warm cast-iron cornbread brings a rustic touch to the meal, with subtle maple notes that complement the bourbon reduction.

Recommended Five-Star Steakhouse Presentation: Serve one thick-cut bourbon-glazed pork ribeye chop slightly off-center on a large, warmed ivory plate. Accompany it with Giada’s Classic Mashed Potatoes and a small arrangement of roasted asparagus. Spoon a restrained ribbon of bourbon glaze alongside the pork, leaving its deeply browned crust and glossy finish visible. Garnish sparingly with fresh thyme.

Beverage Suggestions

• Bourbon Old Fashioned: A classic cocktail that reinforces the caramel, vanilla, and oak notes of the bourbon glaze without competing with the pork.
• Pinot Noir: Its bright acidity, red-fruit character, and restrained tannins balance the richness of the pork while complementing the glaze’s sweet-savory flavors.
• Dry Riesling: Crisp acidity and delicate fruit notes contrast beautifully with the bourbon reduction and enhance its subtle apple cider character.
• Agave Lemonade: A refreshing nonalcoholic choice. Bright lemon acidity cuts through the richness of the pork, while gentle agave sweetness complements the glaze.
• Apple Cider: Served chilled or warm, a relatively tart apple cider echoes the fruit notes in the bourbon glaze without making the meal overly sweet.
• Unsweetened Iced Tea: A traditional Texas steakhouse favorite. Serve over ice with fresh lemon for a clean, refreshing contrast to the rich pork.

Recommended Beverage Pairing: Pinot Noir is an excellent choice for an elegant steakhouse dinner, while Agave Lemonade offers a bright, refreshing nonalcoholic alternative.

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Storage and Reheating

Refrigeration: Store leftover pork chops in an airtight container for up to 3–4 days. Refrigerate any remaining bourbon glaze separately.

Freezing: Freeze cooked chops in airtight, freezer-safe packaging for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Place the chops in a covered baking dish with a small splash of apple cider or chicken stock. Warm gently in a 275°F oven until the center reaches 165°F. Reheat the glaze separately and brush over the pork just before serving.

Variations

Smoked Bourbon Pork Chops: Smoke the dry-brined chops over applewood or pecan at 225°F until the internal temperature reaches 115–120°F. Sear in cast iron, finish to 145°F, and glaze as directed.

Sous Vide Bourbon Pork Chops: Vacuum-seal the dry-brined chops and cook sous vide at 140°F for 2–3 hours, using an appropriate validated time-and-temperature combination for pasteurization. Pat thoroughly dry, sear in cast iron, and finish with the bourbon glaze.

Bourbon-Peppercorn Glaze: Add 1 teaspoon coarsely crushed black peppercorns to the bourbon reduction for a more assertive steakhouse flavor.

Spicy Texas Bourbon Glaze: Add 1/4 teaspoon crushed red pepper flakes or 1 finely minced jalapeño to the shallots for a subtle, warming heat.

Cuisi

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