Maple Bourbon Glazed Pork Chops


Sugary maple syrup and smoky Bourbon create the perfect combination for fire kissed pork chops. After marinating and throwing them on the grill, you end up with a charred and delicious chop that’s still moist in the center. My husband’s favorite is when I use a bone-in pork chop, but I used boneless for this recipe. You can also swap out chicken or whole turkey breasts too if you like. I reserve a little of the marinade and add it to red cabbage or asparagus and sauté for just a few minutes.
Maple Bourbon Glazed Pork Chops
4 pork chops
1/2 cup Bourbon (not the extra good stuff or your husband’s stash in the back of the liquor cabinet)
1/2 cup Grade A maple syrup
1/4 cup apple cider vinegar
1 tbsp unsalted butter
salt and pepper to taste
In a medium sauce pan, combine the Bourbon and the maple syrup and bring to a boil. Reduce to medium low heat and allow to bubble until the liquid has reduced by half. Add the apple cider vinegar, salt and pepper and the butter. Stir, turn off the heat and allow to cool before pouring over the pork chops. Marinate for 30 minutes. Place on a medium high heat and sear, brushing the chops with the remaining marinade while it grills. Grill for a few minutes on each side or the internal temperature is 145.

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