Glazed double cut pork chops is an easy grilled dinner with a smoked paprika rub and bourbon maple BBQ sauce, ready in about four hours. That makes it a standout summer cookout or backyard party centerpiece for any weekend, since the sauce simmers while the chops marinate in the fridge.
The make-or-break move is grilling the chops halfway over direct heat, then finishing them on the cooler side with the lid closed. That two-zone method lets the inside reach 145 degrees without burning the glaze or drying out the thick cut.
What sets this version apart is the sauce, which blends maple syrup, bourbon, prunes, and apple juice into one smoky glaze. That combination caramelizes on the grill and adds a sticky sweetness that a standard BBQ sauce cannot match.
Glazed Double Cut Pork Chops
4
servings30
minutes40
minutes300
kcalFour one-pound bone-in pork loin chops rubbed with smoked paprika and black pepper, refrigerated for two hours, then grilled and brushed with a pureed bourbon maple BBQ sauce. Rested under foil before serving.
Ingredients
- For the Pork:
Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
- For the Sauce:
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper.
Directions
- Season the chops:Mix 2 tablespoons salt, the black pepper, brown sugar, and smoked paprika in a bowl. Rub the mixture all over the chops on both sides. Wrap in plastic wrap and refrigerate for 2 to 4 hours.
- Make the sauce:Melt the butter in a saucepan over medium heat, add the onions, and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, maple syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender until smooth.
- Grill direct:Preheat a grill to medium heat. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes.
- Finish indirect:Turn the chops and move them to a cooler area of the grill. Cover and cook until a thermometer inserted into the thickest part reads 140 to 145 degrees, 15 to 20 minutes.
- Glaze:Uncover and brush the chops on all sides with the prepared sauce. Cover and cook until the glaze sets, about 5 more minutes.
- Rest and serve:Transfer the chops to a cutting board and brush with more sauce. Tent with foil and let rest for 10 minutes before serving with extra sauce on the side.
FAQs
How long should the chops marinate before grilling?
Two hours is the minimum, but four hours gives the salt and spices more time to season the meat through to the center. Overnight works too if you want to prep the night before, since the rub does not contain acid that would break down the surface. Pat the chops dry before grilling so the crust forms properly.
What can I do with the leftover sauce?
Yes, the sauce recipe makes a large batch, and the chops only use about half of it during grilling and serving. Store the rest in a sealed jar in the refrigerator for up to two weeks. It works well on grilled chicken, ribs, or brushed onto burgers during the last minute of cooking.
What internal temperature should the chops reach?
Pull the chops off the grill when a thermometer inserted into the thickest part reads 140 to 145 degrees. The temperature climbs a few degrees during the 10-minute rest under foil, so pulling at 140 lands you at a juicy finish. Cutting into the chop to check wastes juice.
What do the prunes do in the sauce?
The prunes dissolve into the sauce during the 30-minute simmer and add body and natural sweetness without any distinct prune flavor. They thicken the glaze so it coats the chops instead of dripping off into the grill. You can substitute dried apricots if prunes are not available.
What can I use instead of bourbon in the sauce?
Rye whiskey or brandy both carry enough sweetness and oak flavor to stand in for bourbon without changing the character of the sauce. Avoid vodka or white rum, since they add alcohol burn but no flavor depth. If you skip the liquor entirely, add an extra quarter cup of apple juice to keep the volume right.
