Ingredients
- 4 boneless center-cut pork chops
- ¾ cup bourbon
- 3 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons pure maple syrup
- ½ teaspoon ground mustard
- 1 teaspoon salt
- 1½ teaspoons pepper
- ½ teaspoon smoked paprika
- 1 tablespoon canola oil
- ¼ cup chicken stock
- 4 slices cooked bacon, crumbled
Instructions
Serves: 4
Method: Direct grilling
Equipment: Cast iron griddle
- In a small saucepan, combine bourbon, brown sugar, garlic, vinegar, maple syrup, Worcestershire sauce, and mustard.
- Bring to a boil, stirring constantly, then reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally. Remove from heat to allow the glaze to thicken.
- Set the EGG for direct cooking at 350°F/177°C.
- Tenderize the pork chops with a meat tenderizer, then season both sides with salt, pepper, and smoked paprika.
- Heat a cast iron griddle on the EGG and brush with canola oil.
- Add the pork chops and sear for 2 to 3 minutes on one side. Flip and cook for another 2 to 3 minutes.
- Slowly pour the chicken stock over the chops, close the bottom and top vents, and let them cook for about 10 minutes, until the desired internal temperature is reached.
- Once finished, pour the bourbon glaze over the pork chops, sprinkle with crumbled bacon, and serve immediately.
