Grilled Pork Chops with Maple-Bourbon Sauce

Meaty, bone-in pork chops beg for the grill. Don’t disappoint them and they won’t disappoint you. I think a sweet and salty marinade is a good way to get started—something like a brine to help seal in tenderness, but with less liquid and time. In this recipe, I used soy sauce in place of salt for a little extra flavor.

Speaking of flavor, the real kick is in the sauce. It’s rich, woodsy, sweet, buttery—all good. And fast: less than 10 minutes.

You may also like Grilled Pork Chops and Broccolini with Avocado Salsa and Tuscan-Style Grilled Pork Chops with Tomato-Caper Sauce.

Serves 4

Ingredients

• 1/4 cup water
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp peppercorns (any color)
• 1/2 tsp dried red chile flakes
• 4 bone-in pork loin chops, about 1-inch thick
• olive oil, for rubbing
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter, divided
• 1 tbsp finely chopped shallot
• 3 tbsp maple syrup
• 1 tbsp bourbon
• 1 tsp Dijon mustard
• 1 tsp finely chopped rosemary

Bone-In Pork Loin Chops 

Sauce Ingredients

Preparation

1. Place the water, soy sauce, brown sugar, peppercorns, and chile flakes in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops to the bag, seal, and turn several times to coat. Refrigerate 2-4 hours.
2. Light a grill for medium-high heat with space for off-heat grilling.
3. Remove the chops from the marinade and pat dry (discard the marinade). Rub both sides with oil and season with salt and pepper.
4. Grill until slightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. (Move the chops off-heat to finish.) Transfer to a platter and let rest 5 minutes.

Marinade Mixture 

Chops in Marinade 

Ready to Grill

Beginning to Grill 

After Turning 

Grilled Chops

1. Meanwhile, heat a small skillet or saucepan over medium-low heat. Add 1/2 tablespoon of butter, swirling to coat and. Add the shallot and cook 2 minutes, stirring frequently.
2. Add the maple syrup, bourbon, and mustard and season with salt and pepper. Bring to a light simmer, stirring frequently.
3. Simmer 3 minutes. Remove from the heat and stir in the remaining 1/2 tablespoon of butter and the rosemary.

Shallot Beginning to Cook 

Sauce Beginning to Cook

Maple-Bourbon Sauce

Spoon the sauce over the rested pork chops and serve.

Grilled Pork Chops with Maple-Bourbon Sauce