NDT - Bourbon Brown Sugar Pork Chops
FARGO, N.D. (Valley News Live) - INGREDIENTS:
2 each 12-ounce Bone-In Pork Chops
¼ cup Bourbon
¼ cup Brown Sugar, packed
¼ cup Soy Sauce
2 fresh garlic cloves, smash
2 pcs fresh sage, rubbed
4 pcs fresh thyme twigs
In a small work bowl, combine the bourbon, brown sugar, soy sauce. Stir to dissolve brown sugar.
Place the pork chops in a flat container or freezer Ziploc bag just large enough to fit the chops. Add the smashed garlic, rubbed/rolled sage, and fresh thyme twigs, followed by the liquid part of the marinade. Allow the chops to marinate for 8-12 hours or overnight.
When ready to serve, preheat a gas/charcoal/pellet grill to 350° or medium, medium-low heat.
Clean and season grill. Remove pork chops from the marinade and place on the grate at a 45° angle. Cook for 3 minutes and turn again to 45° to the opposite to create the X pattern. Cook for an additional 3 minutes. If the chop is getting too dark, lower the heat. Flip the chop and repeat the process. Cook to an internal temperature of 145 degrees or higher if preferred. Remove from the grill and loosely wrap the pork chops in foil while you gather the remaining parts of your dinner.
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