Monday, July 09, 2007

Maple-Bourbon Grilled Thick-Cut Pork Chops


Easy, easy way to do something a little different with pork chops. These were thick-cut chops, but any pork chop or even pork loin would work.

Maple-Bourbon Grilled Thick-Cut Pork Chops:
(serves 2)

2 3/4 lb thick-cut pork chops
1/2 c bourbon
1/4 c maple syrup
1 heaping tbs whole grain mustard
1-2 garlic cloves, minced
1 tsp sea salt, or to taste
1 tsp crushed black pepper, or to taste

Directions:
Combine all ingredients except pork in a bowl, mix will. Pour over pork and marinate for 4-8 hours, or overnight. Remove from marinade and grill, about 5-6 minutes per side being careful to not overcook or the meat will become dry and tough. A little pink inside is ok! (as long as the temperature reaches 140, you should be safe)

12 comments:

Christine said...

Umm...yeah, anything with bourbon in it, I am all over! ;)

Dani Spies said...

I just recently found your site and really love your cooking style!! Thanks for the great recipes!

Kristen said...

I was just getting online to look for a yummy pork chop recipe for tonight and look what I found. This looks drool worthy... yummy!

Nora B. said...

bourbon & maple, interesting! Do you think I can use lamb chops instead or some other meat? What would you suggest because I don't eat pork and this marinate sounds very good.

Kirsten said...

I know Christine - how bad can pork and bourbon be??? :)

Thank you Dani!! Welcome!!

Hi Kristen - thanks! Maybe if the kids can't have bourbon (although I am not sure any of the alcohol would remain, but to be safe) maybe use apple juice or apple cider?

Hey Nora, I think that you could avoid pork entirely and use almost any meat. I would think maybe a lean cut of beef like a flank steak or flat iron steak or round steak...or chicken, or maybe lamp chops or shoulder steaks?

Janet said...

It's hard to find a good grilled pork recipe that doesn't leave the pork dry as dust. This one looks great!

Kelly-Jane said...

Maple bourbon - sounds good to me!

I'm hoping to try your Chasseur Chicken this week :)

Kirsten said...

Hi Janet - TOTALLY agree re: dry pork. I read a tip in Bon Appetit this month to let the pork sit at room temperature in the marinade for 30 minutes before grilling.

Also, I was SUPER annoying and was insisting on checking in on my boyfriend as he grilled to ensure it wasn't cooked too long. Even then, we should have pulled them off a few seconds earlier, but they still were juicy and flavorful!

Hi Kelly-Jean...I DO hope you like the Chasseur Chicken. :)

Janet said...

Kristen - FYI, put some chicken breasts to marinade in this sauce this morning before I left for work (didn't have any pork). We will BBQ when we home. Can't wait to try them.

Peter M said...

I was led to this recipe through Janet Is Hungry and I'm trying this tonight, with a little twist.

Viagra Online said...

Thanks for the easier recipe. I think you must be the best in the kitchen... doing this recipes for all your family, you know, I've been looking this recipe since 4 hours ago... now I am happy to find it.

sildenafil said...

Thanks men, I use to cook chicken and steaks just like this but I use pepper and the full sazoning which's great and cheap.