Folks who know me know that I seldom follow a recipe exactly as written. But when fellow blogger Chris at Nibble Me This says that he had a winner of a pork chop recipe, I decided it was best to skip the improvisation and just to straight up copy it .
2 bone-in pork chops
1/4 cup bourbon
1/4 cup dried cherries, diced
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon fresh thyme
Set up your grill for a direct cook at 450°F.
Combine everything but the chops in a 9×13 flame-proof pan (disposable drip pans work great here).
When the grill is ready, set the pan on the grate and heat just until it is warmed through and the sugar has dissolved. Remove from heat, but keep warm nearby.
Season the chops with a little salt and pepper on each side and toss on the grill. Cook for 2 minutes (these were some thinner chops) and flip. Let them go for another 2 minutes and then move them to the basting pan. Flip to coat both sides.
Cook for another 2 minutes a side. Move them back to the basting pan and flip to coat each side. Do this one more time, then move the pan (chops and all) to the grill and let everything bubble, flipping often, until the chops hit 135°F internal.
Remove from the heat and let them rest for about 10 minutes. Serve with the glaze spooned over the top.
Chris was right – he nailed it. I take zero credit for this dish (other than being smart enough to know a great recipe when I borrow one). Even though the chops were thin, the glaze kept them moist and added that wonderful sweet/tart flavor that goes so well with pork.
I’d make this again with no hesitation, but maybe with a little mustard… Yeah, that’d be nice. And maybe apples instead of cherries? Hmmmm… Maybe a little garlic? And more bourbon for the cook? Why not?