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.
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.
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!
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.
