In a small saucepan combine bourbon, sugar, garlic, vinegar, maple syrup, worcestershire and mustard. Bring to a boil, stirring constantly, then reduce heat to a simmer and let cook for 10-12 minutes, stirring occasionally. Remove from heat to thicken.
Set the EGG for direct cooking at 350°F/177°C.
Tenderize pork chops with a meat tenderizer, then coat on both sides with salt, pepper and paprika. Heat a cast iron griddle on the EGG and brush with canola oil and add pork chops. Sear on one side for 2 to 3 minutes; turn and cook for 2 to 3 minutes more. Slowly pour chicken stock over the chops, close bottom and top vents, and let the chops cook for about 10 minutes, until desired temperature is reached.
Once finished, pour glaze over top, add crumbled bacon and serve immediately.