Pork Chops With Bourbon Peach Glaze

Pour in the bourbon mixture. Bring it to a simmer and cook, bubbling gently, for about 5 minutes, allowing the alcohol to cook off slightly and the flavors to meld.

Return the pork chops to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and cook for about 5 additional minutes. This helps the chops finish cooking through and absorb some of the glaze flavors.

Remove the pork chops from the pan again and place them back on the platter. Increase the heat under the pan to medium-high and continue cooking the peach bourbon mixture. As it simmers, gently mash some of the peaches with the back of a spoon, but leave plenty of slices intact for texture.

Keep reducing the mixture until it visibly thickens to a syrupy glaze that coats the back of a spoon. If you need a little extra help, you can whisk in a slurry of a small amount of cornstarch mixed with an equal part of cold water, then simmer for another minute until it reaches your desired consistency.