Whenever I first try a recipe, I try not to screw around with it too much and the only changes I made were to add some fresh bruised rosemary and to save time, I marinated the chops at room temperature for an hour. They were succulent, a little smokey from the bourbon and great for a backyard barbecue.
Maple-Bourbon Pork Chops
4 bone-in pork chops
1/4 cup maple syrup
1/2 cup of bourbon
1 tbsp Dijon grain mustard
2 cloves of minced garlic
cracked black pepper
1 sprig of rosemary, bruised seasoning of choice
- Into a large zip-lock bag, add your syrup, mustard, garlic, pepper, rosemary and mix well. Add your chops and mix to coat your chops well. Seal the bag and place in a plate or bowl and allow the marinade to do it’s work for an hour.
- Pre-heat your BBQ. Take out your chops and gently pat dry the marinade from the meat. Season the chops with salt or your preferred seasoning.
- Grill on direct heat under a medium-high setting, cooking for 5 minutes on each side.
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