Bourbon Glazed Pork Chop Recipe is just perfect for any occasion and ideal for the holiday season. Match it with a corn on the cob, yay…. It will be an unforgetable celebration of the season with delicious food for the whole family. Happy cooking!
Bourbon Glazed Pork Chop Recipe
For the Pork:
1/4 cup ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 bone in pork chops
Vegetable oil, grease for the grill
For the Sauce:
4 tablespoons unsalted butter
2 cups onions, minced
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper
For the Sauce:
Pork Marinade: Combine 2 tablespoons salt, black pepper, brown sugar and paprika in a bowl, then coat all over the chops, rub it until the pork absorbs the flavor. Wrap in cling wrap and let it chill in the fridge for 2 to 4 hours.
For the sauce: In small pot over low heat, add the butter and the onions. Saute until onions becomes soft for about 3 minutes. Pour in the vinegar, simmer for a while and do not stir. Then add brown sugar, stir until dissolved. Then add the other ingredients: ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, salt and 1 1/2 teaspoons black pepper.
Let it come to a boil then reduce to a simmer. Let it simmer until sauce is becomes thick around 30 minutes. Puree with a blender until smooth and no lumps.
Preheat your griller to medium. Grease your grates with vegetable oil, then start grilling the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (on the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes.
Keep on brushing the chops in between with extra bbq sauce. Cover and cook until well well glazed around 5 more minutes.
Transfer to a cutting board and brush with more sauce. Slice and serve hot. Enjoy!
Photographed by sarahpeanut