Time 40m Yield Serves 4 Number Of Ingredients 11 Steps:
Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill. Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes. Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.
Time 25m Yield 4 servings. Number Of Ingredients 8 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.
Time 12h Yield 8 serving(s) Number Of Ingredients 10 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!
Time 40m Yield 4 to 6 servings Number Of Ingredients 17 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.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Bourbon Peach Sauce: In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes. Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften. Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens. Remove the thyme before serving. Cajun Seasoning: In a small bowl combine all ingredients and mix thoroughly. Cajun Pork Chops: Season the pork chops with salt and the Cajun seasoning. Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate. Place on a platter and pour the bourbon peach sauce over top. Serve.
Time 54m Yield 6 serving(s) Number Of Ingredients 7 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.
More about “grilled bourbon chops recipes”
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small bowl, mix butter, molasses, cinnamon and lemon juice; refrigerate until serving., Place pepper in a shallow bowl. In a separate shallow bowl, mix whiskey and salt. Dip chops in whiskey mixture, then in pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with molasses butter.
