Bourbon-Glazed Pork Chops

This is a really easy meal to put together. The Dijon works extremely well with the bourbon! I used boneless chops and pan fried them. They were really juicy, and the reduction drizzled over top really made them sing!

Bourbon-Glazed Pork Chops
Southern Living February 2004

Makes 6 servings

½ cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
½ teaspoon salt
¼ teaspoon pepper
6 (1-inch-thick) bone-in pork chops

Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.

Remove pork from marinade, reserving marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.

MacGourmet Rating: 4 Stars

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