This is another take on the Cherry-Glazed Pork Chops that I “borrowed” from fellow blogger Chris over at Nibble Me This. I really like mixing pork with fruit. This basting sauce is so easy to whip up but adds a lot of flavor and helps to keep the chops moist.
8 bone-in pork chops
1/4 cup whiskey or bourbon
1 (10.5-ounce jar) Apricot jam (I like Kozlowski Farms with no high-fructose corn syrup or other crap in it.)
1/4 cup butter
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh thyme
1 teaspoon garlic powder
Set up your grill for a direct cook at 400°F.
Combine everything but the chops in a 9×13 flame-proof pan (a disposable drip pan or old baking pan works great).
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 seasoned salt on each side and toss on the grill. Cook chops for 2 minutes and then flip. Let them go for another 2 minutes and then move them to the basting pan. Flip to coat both sides.
Return the chops to the grill and cook for another 2 minutes a side to start caramelizing the glaze. Move them back to the basting pan and flip to coat each side. Move the pan (chops and all) to the grill and let everything bubble, flipping often, until the chops hit 135°F internal, about another 2 minutes.
Remove the pan from the heat. Move the chops to a serving dish and drizzle with the left over glaze. Let them rest for about 10 minutes before serving.
Very tasty chops – moist with a ton of flavor. I like the apricot with the pork and the way the whiskey not only adds its own flavor, but also helps everything blend together.
I didn’t get as much of the sweet/sour thing going with this recipe and might consider adding a little cider vinegar and brown sugar to the next batch.