Grilled Pork Chops with Apple-Bourbon Glaze . . .

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.


2 tablespoons dark brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon paprika

4 (12-oz.) bone-in pork rib chops


2 tablespoons olive oil



1. Stir together first 5 ingredients. Brush pork with olive oil, and rub both sides with sugar mixture. Place pork in a 9- x 13-inch baking dish; cover and chill 12 to 24 hours. Remove pork from refrigerator, and let stand at room temperature 30 minutes. Meanwhile, prepare glaze.


2. Preheat grill to 350° to 400° (medium-high) heat. Grill chops, covered with grill lid, 6 to 8 minutes on each side or until almost done. Brush chops with glaze; turn and brush other side with glaze. Grill, covered with grill lid, 2 minutes.


3. Repeat process, without grill lid and turning chops every 10 seconds, until glaze thickens and chops are cooked through.





1 (12-oz.) can frozen apple juice concentrate, thawed

1 cup bourbon $

3 tablespoons dark brown sugar

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper




Stir together first 5 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 13 to 15 minutes or until mixture has thickened and is reduced to about 1 cup. Stir in red pepper.