Maple-Bourbon Pork Chops

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Sometimes, a recipe comes to you 2nd, 3rd, 4th hand and one hopes the recipe doesn’t get muddled in the process.

This recipe was inspired by Janet of well, Janet is Hungry who in turn was inspired by Kirsten of Kirsten’s Home Cooking.

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

  1. 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.
  2. 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.
  3. Grill on direct heat under a medium-high setting, cooking for 5 minutes on each side.

© 2007,
Peter Minakis

. All rights reserved.

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6 Comments for “Maple-Bourbon Pork Chops”



I use honey-rosemary-mustard marinades for meat quite often, but have never thought of adding maple syrup. Great idea!!



Um, where’s the bourbon?
Do you drink it whilst cooking?
They sound good without it, but…



Yours look great! Rosemary was a neat idea. Although this marinade was great with chicken, I still want to try it with pork!



So glad it turned out good! The tweaks to the recipe are all very good I think.

Bon appetit!