Grilled Bourbon Chops Recipes

GRILLED BOURBON CHOPS

Steps:

• In a small saucepan, mix bourbon, brown sugar, mustard and garlic; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened., Mix onion powder, salt and pepper; sprinkle over pork chops. Grill, covered, over medium heat or broil 4 in. from heat 3-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

GRILLED CHOPS WITH BOURBON GLAZE AND SWEET POTATO FRITTERS

Steps:

• For the chops: Preheat a gas grill to medium-high heat on one side and low on the other side. If using a charcoal grill, bank very hot coals on one side of the grill.
• Put the cider, bourbon and honey in a small saucepan and cook over medium heat until reduced by half. Whisk in the butter and hold the sauce in a warm place
• Rub the chops with some olive oil, then sprinkle with the coriander and 1 teaspoon each salt and pepper. Grill on the hot side of the grill for 3 minutes per side. Move the chops to the cooler side of the grill, cover with the lid and cook, occasionally brushing with the glaze, until they reach desired tenderness and temperature, 145 degrees F for pork. Let rest for 5 minutes.
• For the fritters: While the meat is cooking, grate the sweet potatoes on the large holes of a box grater into a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible and discard the liquid.
• In a medium bowl, combine the sweet potatoes, thyme, garlic, onion and lemon zest. Stir in the flour and egg and mix to combine.
• In a large cast-iron pan, add enough canola oil to reach a depth of 1/4 inch (enough oil to come halfway up the sides of the fritters) and place over medium-high heat.
• Form the fritters by hand or using a 1/4-cup measure. In batches, fry the fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain. Season with salt and pepper. Serve with the chops.

BOURBON GLAZED PORK CHOPS

Steps:

• Prepare a medium-hot grill.
• In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze.
• Place the chops on the grill. Grill until the chops are slightly charred and cooked, about 20 minutes. Brush with the remaining glaze before serving.
• The Lady's House Seasoning:
• Mix the ingredients together and store in an airtight container for up to 6 months.

BOURBON-GLAZED PORK CHOPS

Steps:

• In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
• Cover dish or seal bag and chill 30 minutes, turning once.
• Remove pork from marinade, reserving marinade.
• Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
• Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
• Pour sauce over chop and serve.

GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS

Steps:

• In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
• Add in the pork chops or 2 pork tenderloins; seal the bag.
• Turn to coat with the marinade.
• Refrigerate for a minimum of 12 hours.
• Set grill to high heat (about 400°F).
• Remove the pork and discard the marinade.
• Place on grill.
• For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
• For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
• Delicious!