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)
Umm...yeah, anything with bourbon in it, I am all over! ;)
ReplyDeleteI just recently found your site and really love your cooking style!! Thanks for the great recipes!
ReplyDeleteI was just getting online to look for a yummy pork chop recipe for tonight and look what I found. This looks drool worthy... yummy!
ReplyDeletebourbon & 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.
ReplyDeleteI know Christine - how bad can pork and bourbon be??? :)
ReplyDeleteThank 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?
It's hard to find a good grilled pork recipe that doesn't leave the pork dry as dust. This one looks great!
ReplyDeleteMaple bourbon - sounds good to me!
ReplyDeleteI'm hoping to try your Chasseur Chicken this week :)
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.
ReplyDeleteAlso, 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. :)
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.
ReplyDeleteI was led to this recipe through Janet Is Hungry and I'm trying this tonight, with a little twist.
ReplyDeleteThanks 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.
ReplyDeleteThanks men, I use to cook chicken and steaks just like this but I use pepper and the full sazoning which's great and cheap.
ReplyDelete