Grilled Pork Chops with Maple Bourbon Glaze

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 ...

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cup pure maple syrup
cup chopped, salted and roasted pecans, plus additional for topping
tablespoons bourbon whiskey
tablespoons ground dry mustard
bone-in center-cut pork chops, 1 1/2 - 2 inches thick
tablespoons olive oil
chili powder
granulated garlic powder
kosher salt and fresh ground pepper to taste
Ingredient Tips
Pork Chops
Bone-in pork chops add flavor to the finished product, but boneless chops will also work just fine.

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.

Hot Tip: A digital thermometer will help you determine when your meat is done.

Remove from heat and tent under tin foil for 3-5 minutes to rest.


Drizzle with additional glaze and pecans.

Hot Tip: Resting the chops under a foil tent for a few minutes helps the juices redistribute.
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