I know boneless pork loin is bland. But when it's on sale, I can't help myself - I grab a package from my local megamart. "What a deal!" I think...until it is time to cook it. Then I start to kick myself . What was I thinking? What can I do to make boring pork loin something I want to eat? Couldn't I at least have bought bone-in pork chops? (No, they weren't on sale.) Then, inspiration crawled out of the bottle. Bourbon pork chops suddenly sounded delicious.
*In fact, I'd rather have this bottle in front of me than a frontal lobotomy! Hahahaha...ahem. Sorry. My inner 13 year old got loose again.
I added bourbon to my brine, then basted the pork chops with a mix of bourbon, butter, and brown sugar. The bourbon adds a smoky, complex flavor to an otherwise straightforward recipe.
I didn't realize how alliterative this recipe was until just now. There sure are a lot of "B"s in there...
Now, I always hesitate to cook with something I would rather drink straight up.*
*The biggest disappointment was a recipe for chicken with a margarita marinade. I used two cups of alcohol, and the results were boring. I should have skipped the marinade and made a margarita to drink with the chicken.
This is not the time to get the top shelf bourbon out - don't use your Pappy Van Winkle for this one. My mom is a Jim Beam loyalist (the Manhattan is her drink of choice), so I always have some on hand.
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📖 Recipe Card
Grilled Pork Chops with Bourbon Brine and Baste
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Boneless pork chops soaked in a bourbon and brown sugar brine, grilled over charcoal, and finished with a buttery bourbon baste.
Ingredients
- 6 boneless pork loin chops, ¾ inch thick
- ¼ teaspoon fresh ground black pepper
Brine
- 1 quart water
- ¼ cup bourbon
- ¼ cup kosher salt (or 2 tablespoons table salt)
- 2 tablespoons packed brown sugar
Bourbon Baste
- 2 tablespoons butter
- 1 tablespoon bourbon
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
Instructions
- Brine the pork chops: Stir the brine ingredients until the salt and sugar dissolve. Add the pork chops, and brine for at least 30 minutes and up to 2 hours.
- Prepare the grill: Set up the grill for medium-high heat on one side and no heat on the other. (On a charcoal grill, light a chimney ¾ full of charcoal, and when the coals are covered with ash, pour them over half the charcoal grate.) Brush the grate clean.
- Make the baste: Put the baste ingredients in a small bowl, and microwave on high until the butter melts and the baste bubbles. Stir to combine. (Or simmer it in a grill-safe pot on the grill.)
- Season the chops: Take the chops out of the brine, pat dry, and sprinkle with the pepper.
- Grill the chops: Grill over medium-high heat, uncovered, for 2 to 3 minutes, until they start to brown. Rotate 90 degrees (don't flip yet), moving any that are browning too fast, and cook 2 to 3 minutes more, until well browned. Flip, and cook 2 to 3 minutes more, until 135°F inside.
- Baste: Brush the chops with the baste, flip, and brush the other side. Move the chops away from any flare-ups.
- Rest and serve: Move the chops to a platter, brush with the baste one last time, and let rest for 10 minutes before serving.
Notes
Equipment: A grill (I used a Weber kettle and a chimney starter).
The baste causes impressive flare-ups - butter, sugar and alcohol dripping on hot coals. Leave room on the grill to move the chops out of the flames.
Non-alcoholic version: Use apple juice, apple cider or cider vinegar instead of the bourbon.
For more grilled pork chops, try my Grilled Thin Pork Chops, Quick Brinerated, Grilled Pork Chops, Brined and Honey Basted or Grilled Pork Chops Agrodolce.
- Prep Time: 10 minutes
- Brine: 30 minutes
- Cook Time: 10 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Grilled Thin Pork Chops, Quick Brinerated
Grilled Pork Chops, Brined and Honey Basted
Grilled Pork Chops Agrodolce
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Carol says
Was given this recipe by my son-in-law who told me that I wouldn't be disappointed. There are only 2 of us at home, so cut the amounts down by half. Oh my! Both my husband and I enjoyed these very much - so delicious and moist! I had used a different brine previously and neither of us liked the saltiness. Two hours was plenty of time to brine, and the baste really adds to the overall flavor! Thank you for a terrific recipe! I'll be watching your blog to see what else you come up with.
MikeV @ DadCooksDinner says
@Chrissy:
Bone in chops are even better.
@Andy:
Thank you!
Andy says
Oh My Goodness. I was just blown away. These are a keeper. Thank You!!!!
Chrissy says
I'm know I'm a little late with my comment but somehow missed this post :/ Anyway... I think this is going to be what I make for dinner tomorrow when my mom comes over - sounds delish & the fact that the chops only need to be in the brine a couple hours is great!! I'm going to use bone-in chops only because that's what I have on hand right now!
But, on a side note - your comment about the margarita chicken is spot on- I also wasted some decent tequila on a margarita chicken marinade only to be very disappointed - just like you said, no flavor 🙁 oh well... cook & learn!!