Paula Deen Southern Bourbon-Glazed Pork Chops

Paula Deen Southern bourbon-glazed pork chops need 30 minutes and a Dijon, brown sugar and bourbon glaze to make a smoky, charred grilled main for 2 people. This easy grilled pork chop dinner fits cookout, Sunday dinner and weeknight dinner nights, with House Seasoning on the side.

Brush on only half the glaze before grilling and save the rest for the very end. The sugar in the glaze burns fast over a medium-hot fire, so adding it all up front leaves you with bitter, blackened chops.

The chops are 1 1/2 inches thick and bone-in, so a medium-hot fire cooks them through without drying the meat out. Paula rubs them with fresh garlic and her House Seasoning first. That blend keeps for 6 months in a jar, so you can mix a batch ahead.

Paula Deen Southern Bourbon-Glazed Pork Chops

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

420

kcal

A mustard and bourbon glaze caramelizes over thick bone-in chops on the grill, leaving slightly charred edges and juicy meat inside. A garlic and House Seasoning rub gives it a savory base under the sweet finish.

Ingredients

• 2 tablespoons Dijon mustard
  

• 1 teaspoon packed dark brown sugar
  

• 1 tablespoon bourbon
  

• 2 1 pound 1 1/2 inches thick center cut bone-in pork chops
  

• 1 minced garlic clove
  

• as needed, recipe follows Paula Deen's House Seasoning
  

• 1 cup salt
  

• 1/4 cup Black pepper
  

• 1/4 cup garlic powder
  

Directions

• Heat the grill: Prepare a medium-hot grill. Give it a few minutes to come up to temperature while you mix the glaze.
• Mix the glaze: Stir 2 tablespoons Dijon mustard, 1 teaspoon packed dark brown sugar and 1 tablespoon bourbon together in a bowl. Set it aside, since you will use it in two rounds.
• Season the chops: Rub the 2 center cut bone-in pork chops with 1 minced garlic clove and House Seasoning as needed. Then brush them with half of the glaze.
• Grill the chops: Place the chops on the grill and cook for about 20 minutes. They are done once they look slightly charred and cooked through.
• Glaze and serve: Brush the chops with the remaining glaze right before serving. That last coat keeps the flavor bright instead of burnt.
• Make the House Seasoning: Mix 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder together. Store it in an airtight container for up to 6 months.

Tools for this recipe

• OXO 12-inch locking tongs, OXO silicone pastry brush, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these pork chops without bourbon?

Yes. Apple juice gives you a similar sweetness, though you lose the oaky depth bourbon adds. Use the same 1 tablespoon and the glaze will still brush on the same way.

Will the alcohol cook out of the bourbon glaze?

Most of it cooks off on the hot grill, but some can remain in such a short cook. If you are serving kids or anyone who avoids alcohol, swap in apple juice.

Can I cook these pork chops indoors?

A grill pan over medium-high heat works well, and so does a broiler. Keep an eye on them, since the sugar in the glaze chars quickly under direct heat.

How much House Seasoning does this recipe make?

The full batch is much more than 2 chops need, so you will have plenty left over. It keeps for up to 6 months in an airtight container, and it works on chicken, burgers and vegetables.

What is the biggest mistake with grilled pork chops?

Glazing too early is the most common one, because the brown sugar burns before the thick chops cook through. Brush on half before grilling and the rest at the end.