Grilled and Glazed Maple-Bourbon Pork Chops

For a millennia, over the searing grates of a Grill resides the location where fathers have recklessly charred hundreds of steaks, chicken legs & pork chops into blackened, unedible & flavorless meat bricks while imparting a generation of life’s most important lessons upon their sons & daughters – The place where I, like many young men (and women), learned rights from wrong, about the birds and bees, how the components of carburetor mechanically function, the meaning of “rolling up your sleeves”, & how to effectively order delivery pizza for the family after a host of hockey puck burgers are shoveled from the grates of their firey BBQ deathbed.

Well… before I ramble too much further, let’s just STOP at the fact that this pork is surely not your Father’s chops!  And, whether you’re a self-proclaimed Backyard BBQ Hero or this is your very first weekend firing up that shiny new outdoor grilling appliance – In step-by-step fashion, the recipe below emphatically answers the question, “What shall I lay to grill this weekend that not only tastes phenomenal, but is entirely accessible, sides resplendently with an ice cold 6’er of brewski, & offers a metric ton of bang for the buck??!”

This is one of my very favorite weekend recipes – A surefire roundhouse kick to the inside of your face, constructed of 1 part Country + 2 parts Rock n’ Roll!!  Double-thick, juice-dripping, succulent cuts of Pork.  Massaged & marinated with a bold & spicy Dry Rub.  Brushed with a sticky, sweet Maple-Bourbon Glaze.  Encrusted with crunchy, salted & dry roasted Pecans. And, all grilled to smoky, tender perfection over the low & slow heat of this Bachelor’s Grill.

Now… Fire up, crack a cold one & make your weekend great! -David

 

Grilled and Glazed Maple-Bourbon Pork Chops. Like a Boss.

Grilled and Glazed Maple-Bourbon Pork Chops. Like a Boss.

 

 

 

Grilled and Glazed Maple-Bourbon Pork Chops
Print Recipe
5 from 1 vote

Grilled and Glazed Maple-Bourbon Pork Chops

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 Chops
Author: A Bachelor & His Grill

Ingredients

  • 4 bone-in center-cut pork chops 1 1/2- to 2-inches thick
  • Dry Rub
  • 3 tablespoons olive oil
  • Granulated garlic powder
  • Cayenne Pepper
  • Kosher salt and fresh ground pepper to taste
  • Maple Bourbon Glaze
  • 3/4 cup pure maple syrup
  • 1/3 cup pecans chopped & salted
  • 3 tablespoons bourbon whiskey
  • 2 tablespoons ground dry mustard
  • 1/2 teaspoon ground ginger
  • Kosher salt and fresh ground pepper to taste

Instructions

  • To dry roast pecans, preheat the oven to 375 degrees.
  • Place pecans on baking sheet, sprinkle with salt and roast until golden / fragrant, ~7-10 minutes.
  • Bring the maple syrup, pecans, bourbon and mustard to a gentle simmer, cover and stir intermittently until reduced by a fourth. Remove from heat and reserve, covered.
  • Preheat half the grill to medium high, leaving the other half of the grill off for indirect cooking.
  • Liberally season the pork chops with 2 tablespoons olive oil and sprinkle with chili powder, garlic powder, salt and pepper. Let the chops rest for at least 20 minutes to come to room temperature.
  • Grill the chops 4-6 minutes per side, basting with olive oil occasionally.
  • Reduce the heat to medium and move the pork chops to the unlit side of the grill.
  • Continue grilling, basting liberally with the maple-bourbon glaze until the internal temperature reaches 145 degrees and a thick, caramelized crust forms.
  • Remove from heat and tent under tin foil for 3-5 minutes to rest.
  • Drizzle with additional glaze and pecans.

Notes

Strong Recommendation: Prepare additional maple-bourbon sauce & roasted pecans. If you don't consume the entire batch over these pork chops, the sauce can store for up to a week & can be used in a multitude of meals.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.