The maple-bourbon glaze adds a sweet boost to succulent grilled pork chops.
Summer has passed, fading into Autumn, and fruit just isn’t where you’re at right now. You want to do something different with your pork chops. And as awesome as fruity flavors like apple or mango chutney can be on a pork chop, you want something equally exceptional but in keeping with the season. Then your eye catches that gorgeous red and orange blaze of a maple tree in the corner of your yard and the answer is clear: maple. Now add in the warm flavor of bourbon and you have yourself a winner.
- Bone-in pork chops add flavor to the finished product, but boneless chops will also work just fine.
- A digital thermometer will help you determine when your meat is done.
- Resting the chops under a foil tent for a few minutes helps the juices redistribute.
- 1/2 cup pure maple syrup
- 1/3 cup chopped, salted and roasted pecans, plus additional for topping
- 3 tablespoons bourbon whiskey
- 2 tablespoons ground dry mustard
- 4 bone-in center-cut pork chops, 1 1/2- to 2-inches thick
- 2 tablespoons olive oil
- Chili powder
- Granulated garlic powder
- Kosher salt and fresh ground pepper to taste
- 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°F 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.
To dry roast pecans, preheat the oven to 375°F . Put the pecans on a baking sheet, sprinkle with salt and roast the nuts until they start to turn brown and smell toasted, between 5-10 minutes.