Summer grilling should feel bold, effortless, and full of flavor—and Bourbon BBQ Glazed Pork Chops deliver on all fronts. These chops don’t just feed a crowd—they command attention. Rich with smoky sweetness and a touch of heat, they strike the right balance for warm-weather cookouts where the grill is the centerpiece of the action.
The homemade sauce starts with garlic and chili powder sizzling in a pan, then builds layers of character with ketchup, molasses, vinegar, brown sugar, mustard, and bourbon. As it thickens, the aromas are impossible to ignore. Once you're at the grill, let the heat do its work—basting the chops with sauce during the final minutes brings the perfect char and a glossy glaze that sticks just right.
This dish doesn't chase trends or try too hard. It leans into what works: strong ingredients, straightforward technique, and a finish that tastes like summer. The sauce clings to the meat, caramelizing into a crust that hits all the right notes—sweet, savory, and just spicy enough. It's the kind of recipe that makes neighbors pause mid-step and ask, "What's cooking?"
If you're ready to elevate the flavor without overcomplicating dinner, this is your move. Fire up the grill, keep the drinks cold, and let these pork chops take center stage.
Serves 8
Bourbon BBQ Glazed Pork Chops Ingredients
- 1 tbsp. olive oil
- 2 cloves garlic, pressed
- 1 tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 c. ketchup
- 3/4 c. bourbon (like Jack Daniel’s)
- 1/4 c. molasses
- 1/4 c. cider vinegar
- 2 tbsp. dark brown sugar
- 2 tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 8 1-inch-thick bone-in pork chops (about 3 pounds total)
Bourbon BBQ Glazed Pork Chops Directions
- Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute. Add chili powder and cayenne. Cook, stirring constantly, 1 minute.
- Add ketchup, bourbon, molasses, vinegar, sugar, mustard, and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 12-15 minutes. Season with salt and pepper.
- Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F, 10 to 14 minutes, basting with glaze (about 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again.
- Serve with remaining glaze.
Taken from countryliving.com