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Grilled Bourbon Chops Recipe

Grilled Bourbon Chops Recipe

My husband is a grill master and loves a good bourbon, making this recipe the perfect combination of both! Sometimes we use thicker chops. If you do, too, remember to cook them long enough to reach 145. —Donna Bryan, Columbia Falls, Montana
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1/4 cup bourbon or unsweetened apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)

Directions

  • 1. 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.
  • 2. 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. Yield: 4 servings.

Nutritional Facts

1 pork chop with about 4 teaspoons sauce: 390 calories, 18g fat (7g saturated fat), 111mg cholesterol, 555mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 36g protein.

Reviews for Grilled Bourbon Chops

Sort By :
MY REVIEW
annrms User ID: 2649709 255225
Reviewed Oct. 10, 2016

"We had these chops based on MarineMom's review on FB. Yum! We, too used thicker bone-in chops. The sauce is delicious! We will definitely enjoy this recipe again and again!"

MY REVIEW
MarineMom_texas User ID: 31788 254681
Reviewed Sep. 26, 2016

"I prepared these chops tonight. I followed the recipe using bourbon but did use thicker boned chops. Hubby loved the chops but he likes bourbon. I am not fond of bourbon so I would have preferred the apple juice. The recipe was delicious and so easy to prepare. Next time I may try the apple juice. Hubby cleaned his plate. I recommend this recipe as a Volunteer Field Editor."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.