Maple Bourbon Glazed Pork Chops with Sweet Potato Mash
recipe

Maple Bourbon Glazed Pork Chops with Sweet Potato Mash

5.0

If you’re craving a truly decadent meal, you won’t find anything that comes close to Maple Bourbon Glazed Pork Chops with Sweet Potato Mash. The subtle smokiness of bourbon amplifies the grill flavor of the thick and juicy pork chops while maple syrup brings out the sweetness of the bourbon. The sweet potato mash is loaded with the rich and cozy fl...

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Ingredients

Serves 2
For the pork chops
2
pork loin chops, bone in, 1-inch-thick
1
teaspoon kosher salt
3/4
teaspoon coarse black pepper
1
handful maple wood chips
For the Maple Bourbon Glaze
1/2
cup maple syrup
1/3
cup dark brown sugar
1/4
cup apricot jelly
1
ounce bourbon
1
tablespoon lemon juice
1/4
teaspoon ground ginger
1/4
teaspoon black pepper
1/4
teaspoon cinnamon
1/4
teaspoon granulated garlic
1/4
teaspoon cayenne pepper
For the sweet potatoes
2
large sweet potatoes
2
tablespoons unsalted butter
2
tablespoons dark brown sugar
1/4
teaspoon kosher salt
1/4
teaspoon cinnamon
1/8
teaspoon nutmeg
For the smoked bourbon candied pecans (Optional)
1 1/2
cups pecans
1
egg white
1/2
cup brown sugar
1/2
teaspoon cayenne
 
salt to taste
1/4
cup bourbon

Directions

Prep: 20 Minutes, Cook: 2 1/2 Hours
1

Preheat your grill to 400°F with direct and indirect heat zones.

2

Wash the sweet potatoes and wrap in foil. Place them on the grill over indirect heat and roast for 1 hour.

3

After about an hour, wearing silicone grilling gloves, give the sweet potatoes a gentle squeeze. If they’re soft, they’re done. Remove from grill and let rest for 15 minutes.

4

While the potatoes rest, combine syrup, brown sugar, jelly, bourbon, lemon juice, ginger, black pepper, cinnamon, garlic and cayenne pepper in a small saucepan. Bring to a simmer on your side burner over low heat. Whisk until the jelly and sugar are fully melted, about 3 to 5 minutes.

5

Lightly oil your pork chops and season on all sides with salt and pepper. Grill over direct high heat for 3 minutes per side. To add smoke flavor, lay some maple wood chips on your gas grill grates or toss them directly onto the coals if you’re charcoal grilling.

Hot Tip: To make cross-hatch grill marks, turn meat a quarter turn halfway through searing each side and before flipping to the other side.
6

Then, move pork chops to the indirect heat zone and finish cooking until they reach an internal temperature of 145°F, about 30 minutes. Using a basting brush, brush both sides with the glaze at 10 minutes and 20 minutes. Keep the grill lid closed except when basting.

Hot Tip: Position the bone side toward the direct heat zone to cook the chops more evenly.
7

Peel the sweet potatoes. Scoop the pulp into a medium-size pot. Add butter, brown sugar, salt, cinnamon and nutmeg. Mix together using a potato masher. Set aside and keep warm.

8

Once the chops and mash are done, scoop about 3/4 cup of the mash onto the center of each plate and top with a pork chop. Drizzle the remaining glaze over the pork chops and mashed sweet potatoes.

9

Decrease your grill’s temperature to 275°F and replenish wood chips.

10

In a baking tin, toss pecans with the egg white. Season with brown sugar, cayenne pepper and a few pinches of salt. Smoke for 30 minutes.

11

Stir in bourbon and smoke for another 30 minutes.

12

Remove from grill and cool on parchment paper.

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