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Flavorful Bourbon-Glazed Grilled Pork Chops Recipe with Easy Apple Chutney

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This recipe features juicy bone-in pork chops grilled to perfection with a sweet and smoky bourbon glaze, paired with a tangy and fresh apple chutney. It’s quick, easy, and perfect for entertaining or a comforting weeknight meal.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, roughly 6–8 oz each)
  • ½ cup bourbon whiskey
  • ¼ cup brown sugar (light or dark)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 medium apples, peeled, cored, and diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Make the Bourbon Glaze: In a small saucepan over medium heat, combine ½ cup bourbon, ¼ cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, minced garlic, and smoked paprika. Stir frequently until the sugar dissolves and the mixture thickens slightly, about 8–10 minutes. Remove from heat and set aside to cool.
  2. Prep the Apple Chutney: While the glaze cools, heat a small saucepan over medium-low heat. Add diced apples, chopped red onion, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, cinnamon, ground ginger, and a pinch of salt. Simmer gently for 10–12 minutes, stirring occasionally, until the apples soften but still hold some shape. Remove from heat and let cool slightly.
  3. Prepare the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with salt and black pepper. Lightly brush each chop with olive oil to prevent sticking.
  4. Preheat the Grill: Heat your grill to medium-high (about 400°F). If using a grill pan, heat over medium-high heat on the stovetop. Make sure the grill grates or pan are clean and well-oiled.
  5. Grill the Pork Chops: Place chops on the grill and cook for about 4 minutes per side. After flipping, brush the top side with the bourbon glaze. Flip again and brush the other side. Repeat glazing once more if desired, watching carefully to prevent flare-ups. The chops are done when they reach an internal temperature of 145°F (63°C).
  6. Rest the Meat: Remove chops from heat and let rest for 5 minutes to allow juices to redistribute.
  7. Serve: Plate the pork chops with a generous spoonful of the apple chutney on the side.

Notes

Apply the bourbon glaze in thin layers to prevent flare-ups. Keep a spray bottle of water nearby to control flames. Let the pork chops rest for 5 minutes after grilling to keep them juicy. The apple chutney can be made a day ahead to deepen flavors. For a gluten-free option, ensure Dijon mustard and bourbon are gluten-free. Boneless pork chops can be used but cook slightly less time. Avoid microwaving pork chops with glaze to preserve texture and flavor.

Nutrition

Keywords: bourbon glazed pork chops, grilled pork chops, apple chutney, easy pork recipe, bourbon glaze, grilled pork, summer recipe, quick dinner

Find it online: https://perkypan.com/flavorful-bourbon-glazed-grilled-pork-chops-recipe-with-easy-apple-chutney/