These chops were grilled over charcoal on a PK grill, but your favorite grilling method should work just fine.


I removed the fat cap and associated silver skin from this section of pork loin and cut it into four two-inch boneless chops.

Ingredients-Pork Chops

4 2-inch boneless pork chops
Your favorite salt, pepper & garlic rub (SPG)
Your favorite steak rub

Ingredients- Bourbon Butter Glaze

½ Stick salted butter
¼ Cup brown sugar
¼ Cup honey
1 Tablespoon Dijon mustard
1 Shot of Kentucky bourbon

Directions-Bourbon Butter Glaze

• In a small sauce pot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard.
• Stir until combined and reduce by half, about 8 minutes.
• Remove from heat and allow to cool.

Directions-Pork Chops

• Brine the chops.  See Basic Brine.
• Build a two-zone charcoal fire.  Add three or four chunks of your favorite smoking wood (I used Apple).
  
• Season each side of the chops liberally with the SPG and the steak rub.
• Let the seasonings set for at least 5-10 minutes.
• Put the chops over the direct heat, close the lid and brown both sides.
• Move the chops to the indirect side of the grill.  Close the lid.
  
• Paint the chops liberally with the glaze when they are at 130°F internally.
• Close the lid and let the glaze set.
• After 5-6 minutes the chops should be near 135°F internally.  They’re done.
• Let the chops rest about 10 minutes to allow the carry-over heat to raise the internal temperature to 140-145°F.
• Serve.

Those look great, I have never glazed much of anything, but I may give your recipe a try this summer when I can get to a grill.

I never have bourbon on hand so when I make this I buy one of those miniature bottles they serve on airlines.  It's enough for this recipe and there's no remainder sitting around.

Looks very very tasty

Oh boy those look good.

Kristin made the sauce, substituting apple juice for the bourbon, for a series of meals for local people in shelters last winter.  She reported that the sauce was thinner but quite good over pork loin.

So these would be considered Loin Chops?

So these would be considered Loin Chops?

Yes.

I bought a whole boneless loin and cut 16 chops about 1/2" thick, seasoned and in the SV at 137° for about 3 hours then in to a slow cooker with some Arribiatta sauce. for sammies.