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pork chops in pan

Herb Crusted Honey Bourbon Pear Pork Chops

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 716kcal
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!
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  • 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


  • 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!



Calories: 716kcal | Carbohydrates: 67g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 1233mg | Potassium: 790mg | Fiber: 5g | Sugar: 56g | Vitamin A: 630IU | Vitamin C: 23.2mg | Calcium: 25mg | Iron: 1.2mg