Hands-on Time
25 Mins
Total Time
12 Hours 55 Mins
Makes 4 servings

The key to success here is to brush the Apple-Bourbon Glaze on the chops during the last few minutes on the grill, turning and brushing often to create a layered, lacquered look. Garnish the chops with grilled halves of small apples brushed with the glaze.

How to Make It

Step 1

Stir together first 5 ingredients. Brush pork with olive oil, and rub both sides with sugar mixture. Place pork in a 9- x 13-inch baking dish; cover and chill 12 to 24 hours. Remove pork from refrigerator, and let stand at room temperature 30 minutes. Meanwhile, prepare glaze.

Step 2

Preheat grill to 350° to 400° (medium-high) heat. Grill chops, covered with grill lid, 6 to 8 minutes on each side or until almost done. Brush chops with glaze; turn and brush other side with glaze. Grill, covered with grill lid, 2 minutes.

Step 3

Repeat process, without grill lid and turning chops every 10 seconds, until glaze thickens and chops are cooked through.

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Ratings & Reviews

Great glaze

October 26, 2015
The glaze that goes with these chops adds a great flavor when combined with the grilling. But the temperature (too hot( and grilling time (too long() were way off for us. Thus the meat dried out and toughened. Very disappointing for the cost of the chops and our anticipation of the meal (we don't eat meat that often and were looking forward to this).The glaze also takes way longer to reduce than the recipe indicates. I would make this again but I would brine the chops before rubbing and grilling. The glaze is excellent and would complement other foods. We did enjoy the flavor a lot.

Cindy's Review

April 30, 2015
This is amazing. The sauce does take a little longer to boil down and I added Wondra to thicken. The flavor is awesome and we loved it! The repeated saucing at the end of grilling adds the true flavor. We will definitely have this again and again!

cpjohn1's Review

September 07, 2014
I used thick cut bone in pork chops. The sauce took a little longer to cook down than stated, but was a great addition to the pork. I'm looking forward to left overs.