Maple Bourbon Glazed Pork Chops

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 4 bone-in pork chops about 1-inch thick
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/3 cup pure maple syrup
• 3 tbsp bourbon
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• 4 fresh thyme sprigs
• 2 green onions

Instructions

1. 1Pat the pork chops very dry. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika, pressing the spices so they adhere. Let the chops sit at room temperature for 15 to 20 minutes while you make the glaze.
2. 2In a small saucepan over medium heat, combine the maple syrup, bourbon, Dijon, and apple cider vinegar. Bring to a gentle simmer and cook 4 to 6 minutes, stirring often, until the mixture reduces slightly and coats the back of a spoon. Swirl in the butter and a thyme sprig, then remove from heat.
3. 3Preheat a grill to medium-high heat, about 400°F, with a cooler zone for indirect heat. Oil the grates. Indoors, heat a large cast-iron skillet over medium-high until shimmering and add the olive oil.
4. 4Place the chops on the hot grill or in the skillet. Sear 3 to 4 minutes without moving until a deep golden crust forms and the edges look caramelized.
5. 5Flip the chops and brush generously with the maple-bourbon glaze. Cook another 3 to 5 minutes, basting once more, until the internal temperature hits 140–145°F for juicy, just-cooked pork. Move to indirect heat if the glaze threatens to burn.
6. 6Transfer chops to a platter and tent loosely with foil. Rest 5 minutes; carryover heat will finish them and the glaze will set into a shiny lacquer.
7. 7Warm any remaining glaze briefly and spoon it over the rested chops. The surface should look sticky and amber with visible grill marks or cast-iron sear.
8. 8Slice green onions thinly and scatter over the platter with fresh thyme leaves. Serve family-style with a crisp slaw or grilled vegetables so the sweet-smoky chops stay the star of the backyard table.