Steakhouse Pork Chops with a Bourbon Butter Glaze

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: whiskey

Apple cider vinegar provides acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried herbs are more economical and have a longer shelf life.

Trim the fat and silver skin off the pork loin.

Slice the pork loin into thick chops, about 12 oz each.

Butterfly each chop by making a shallow cut in the middle without cutting all the way through.

Season the chops with salt, black pepper, and an all-purpose rub on both sides.

Prepare a chimney of charcoal and light it with wax starter cubes.

Create a two-zone fire on the grill with hot and cool sides, adding cherry wood for smoke.

Melt half a stick of butter in a saucepan and mix in brown sugar, honey, and Dijon mustard, stirring until thickened.

Place the chops on the hot side of the grill for 2 minutes, then twist for grill marks and cook for another 2 minutes.

Move the chops to the cool side of the grill and monitor the internal temperature.

When the internal temperature reaches around 135°F, brush the bourbon butter glaze over the chops.

Close the lid and let the glaze cook down for about 5-10 minutes until the chops reach desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens