Maple Bourbon Glazed Pork Chops

In Washington state, we use outdoor grills all year long. A couple times a month in the winter, there are opportunities to find a dry day for outdoor cooking. If you live in an area where it would be pretty impossible to pull out the propane because its covered under feet of the fluffy white stuff, there are indoor options these days for grilling. I do like using indoor grill pans that you can put right onto the stove top in the winter.

These pork chops with a maple bourbon glaze are sure to be a touchdown hit with your family and friends this winter. They are paired perfectly with grilled cinnamon butternut squash and spiced grilled apples for the perfect pregame party meal celebrating winter and your  team’s total domination.

When grilling pork chops, it is best to use thicker cut (approx. 1 in.) boneless pork ribeyes if possible. The thicker pieces will stand up longer to the higher heat and won’t dry out as easily.  Prior to grilling, be sure to season generously with kosher salt and cracked black pepper. Make sure to to fully thaw your chops in the fridge prior to cooking.

Additionally, dried thyme is an optional and nice accent to the pork with its subtle lemony flavor.  Thyme is a great flavor to add on with the salt and pepper and is subtle to accent the sauce. One teaspoon per chop will do the trick. This will be enough glaze for four chops.

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Maple Bourbon Glazed Pork Chops

Sweet And Savory Glazed Pork Chops

Servings 4 people

Chef Julie Chef Julie

Ingredients

Maple Bourbon Glaze

• 2/3 cup orange juice do not use concentrate
• 1/3 cup maple syrup
• 2 Tablespoons bourbon
• 1 Tablespoon dijon mustard
• 2 Tablespoons soy sauce
• 1/4 tsp. chopped ginger
• 1/2 tsp. garlic powder
• 1/2 tsp hot sauce I love Frank's.

Instructions

1. Combine all ingredients in a small sauce pan and whisk to combine the mixture. Simmer and whisk on medium heat about seven to ten minutes until sauce is thickened and reduced by one-third.

2. Season the thawed pork chops with salt and pepper 

   
   

3. Grill the meat approx 7-10 minutes on each side flipping and glazing about halfway through. 

Recipe Notes

 

You don't want to glaze the pork chops until after you've flipped them so the glaze does not stick and burn onto the grill. The glaze should be light so as to add flavor. Be careful not to put the glaze on too thick.

I like to use a sauce brush and just brush on the flavor. After I am finished grilling and I have removed the chops, I flip the pork chops and rub the alternative size of the chops with any remaining  glaze. You will want to cook the chops all the way through to 165 degrees. Rest the chops 7 to 10 minutes before you cut into them to let the flavors meld and the juices to relax in the meat. I like to plate up the meat and then get my side dishes plated when I'm serving dinner. This tends to be a good amount of rest time for the meat! Enjoy!

 If you are a vegetarian, I have used this glaze on grilled portabellos and grilled tofu. The flavor is amazing.

 

This recipe is my own. Image from Pixabay.com. Please do not reproduce or use this this information without permission of Chef Julie or Emeraldmenus.com. This post does contain affiliate links which help sustain recipe testing and grocery bills.