I present to you my mouthwatering, bourbon-braised pork chop recipe, starring some of the finest pasture-raised, bone-in chops from one of my go-to sources, US Wellness Meats. 🥩 

These chops are melt-in-your-mouth good, and I’ve crafted this recipe to add a few health-focused twists that pack in flavor without compromising quality.

For me, cooking isn’t just about following a recipe—it's about tailoring each meal to meet my family’s health standards while keeping things delicious. I took an original recipe from one of my favorite braising cookbooks, subbed in a few of my favorite healthy ingredients (including marinade and oil from Primal Kitchen), and put together my own take on bourbon-braised chops. And let me tell you, these turned out to be a knockout hit!

To really take these bone-in pork chops up a notch, I recommend marinating, browning, and braising them in true culinary fashion. Grab some quality olive oil, grass-fed butter, and a little bourbon to get that rich, savory taste. 

You can check out the recipe below, and feel free to make it your own as you go: ⬇️

• 🥩 Marinate those good-looking bone-in pork chops from US Wellness Meats for up to 24 hours (I opted for a Primal Kitchen buffalo sauce marinade).
• 🫒 Drizzle some olive oil into your pan (I used extra virgin olive oil) and let it heat up. I used a “braiser pot,” which is a shallow pan with a lid.
• 🥘 Dry off your chops, dredge them (coat on both sides) in a mixture of flour, salt, and pepper, and brown those bad boys in the oil for several minutes on each side.
• 🥬 Melt some good old-fashioned butter in another pan, along with a sprinkle of caraway seeds and cumin, and cook down your sauerkraut or cabbage (whatever you have on hand) until the juices are gone.
• 🥃 Add the kraut or cabbage to your pork chop pan and get ready to braise. Let the mixture cook low and slow in your liquid of choice. This recipe called for a mix of ½ cup of apple cider vinegar and ¼ cup of Kentucky bourbon. Ideally, you want to cover about ⅓ of the meat in liquid. 
• 🍲 Put the lid on and let it simmer at low to medium heat (pro tip: add parchment paper under the lid to help keep the juices in). Cook the chops until the internal temperature reads about 145 degrees Fahrenheit (I used a meat thermometer to help).
• 🥄 Remove the pork chops from your pan. Now, create the ultimate sauce by adding about ¼ cup of cream to the liquid and kraut left in the pan. Stir in the cream to let it thicken on low-medium heat.
• 🍽️ Plate and DEVOUR! I served my chops with cooked sauerkraut and a side of fresh greens and parsnip puree, plus a nice glass of red wine.

I have to add a quick shoutout to Primal Kitchen for supplying some of my favorite sauces, high-quality olive oils, and dressings that really brought this recipe to life.

If you like this recipe and want to check out similar ones, along with my tips for adding high-quality meat to your diet, check out my books Boundless Kitchen and the brand-new, updated version of my best-seller, Boundless.