Grilled Pork Chops with Maple-Bourbon Glaze
For the Pork Chops
- 4 bone-in center-cut pork chops, 1 1/2 - 2 inches thick
For the Maple-Bourbon Glaze
- 1/2 cup pure maple syrup
- 1/3 cup roasted pecans, chopped and salted
- 3 tablespoons bourbon whiskey
- 2 tablespoons ground dry mustard
- 2 tablespoons olive oil
- chili powder to taste
- granulated garlic powder to taste
- kosher salt and fresh ground pepper to taste
For the Topping
- 1/4 cup maple-bourbon glaze
- 1/4 cup roasted pecans, chopped and salted
Bone-in pork chops retain more juices and add flavor to your grilled pork chops, 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 the glaze is reduced by a fourth. Remove from heat, cover and reserve.
Preheat one side of the grill to medium high, leaving the other side off for indirect cooking.
Coat the pork chops with olive oil. Liberally season with chili powder, garlic powder, salt and pepper. Let the chops rest for a minimum of 20 minutes until they reach room temperature.
Place chops on the grill and cook 4 to 6 minutes per side, basting with olive oil occasionally.
Reduce heat to medium and move pork chops to the unlit side of the grill.
Baste liberally with the maple-bourbon glaze until the internal temperature reaches 145°F and a thick, caramelized crust forms.
Hot TipAn instant read digital thermometer will help you determine when your meat is done.
Remove from grill and tent under tin foil for 3 to 5 minutes to rest before serving.
Hot TipResting your grilled pork chops under a foil tent helps the juices redistribute.
Drizzle with maple-bourbon glaze and top with pecans.
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