Honey Bourbon Glazed Grilled Pork Chops
A sticky, oak-infused masterpiece that elevates a humble pork chop into a gourmet BBQ experience.
Equipment
- 1 Meat thermometer
- 1 Heavy-bottom saucepan
- 1 Cast iron grill or BBQ
Ingredients
- 4 thick-cut bone-in pork chops
- ½ cup bourbon
- ¼ cup dark brown sugar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 3 cloves garlic minced
- 1 tsp smoked paprika
- Salt and cracked black peppe
Instructions
Detailed Cooking Steps
Step 1: The Infusion
- Whisk bourbon, brown sugar, honey, mustard, garlic, and smoked paprika. Season the pork generously with salt and pepper.
- Place chops in a shallow dish and pour marinade over them. Refrigerate for at least 4 hours.
- The goal isn’t surface coating—it’s fiber penetration. Flip halfway for even infusion.
Step 2: The Double-Reduction
- Remove chops and reserve the marinade.
- Pour marinade into a heavy-bottom saucepan. Bring to a boil, then reduce to a simmer. Cook until thick and syrupy—about 8–10 minutes.
- This step intensifies flavor and ensures food safety before brushing onto grilled meat.
Step 3: The Sear
- Preheat grill to high heat.
- Pat pork dry and sear 4–5 minutes per side to achieve diamond grill marks.
- Pro Tip: Follow the “2-minute rule.” Apply the sugar-heavy glaze only during the final 2 minutes per side to prevent burning.
- Cook until internal temperature reaches 145°F.
Step 4: The Rest
- Transfer to a plate and tent loosely with foil.
- Rest 5–8 minutes.
- This pause allows juices to redistribute, ensuring every bite is tender—not dry.