Bourbon Honey Grilled Double-Bone Pork Chops

Juicy double-bone pork chops glazed in a sweet and savory bourbon honey sauce, featuring a 4-to-1 bourbon-to-honey ratio and a flavorful BBQ rub crust.

Ingredients

• 4 parts bourbon
• 1 part honey
• 2 tbsp Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp butter
• 1 tsp smoked chili powder
• 2 double-bone pork chops
• 2 tbsp BBQ rub
• 1 tbsp cooking oil

Instructions

1. 1Prepare the Bourbon Honey Marinade

   

   Combine the bourbon honey sauce using a 4 to 1 ratio of bourbon to honey, Worcestershire sauce, light soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, salt, butter, and smoked chili powder in a mixing bowl, whisking thoroughly until fully incorporated.

   Tip: Ensure the butter is softened or melted slightly to help it blend evenly with the liquid ingredients.
2. 2Vacuum Seal and Marinate

   

   Take two-thirds of the prepared marinade and place it into a vacuum bag along with the double-bone pork chops. Remove the air, seal tightly, and refrigerate for at least 1 hour, or ideally overnight for maximum flavor absorption. Reserve the remaining one-third of the marinade for the sauce.

   Tip: For best results, let the pork chops marinate overnight to deeply absorb the flavors.
3. 3Apply Dry BBQ Rub

   

   Remove the pork chops from the refrigerator and take them out of the vacuum bag. Pat them dry if needed, then evenly season the entire surface of each marinated pork chop with a layer of dry BBQ rub to build a savory crust.

   Tip: Pat the pork chops dry with paper towels before applying the rub so the seasoning adheres properly.
4. 4Sear and Grill to Perfection

   

   Place the seasoned double-bone pork chops onto hot grill grates, cooking over medium-high heat while flipping periodically with tongs until both sides develop a rich golden brown crust and the meat is cooked through.

   Tip: Watch the heat carefully to prevent the honey in the marinade from burning too quickly.
5. 5Reduce the Reserve Sauce

   

   Pour the reserved one-third of the marinade into a small pot over low heat. Simmer gently, stirring frequently to prevent scorching the sugars, until the liquid reduces and thickens into a rich glazing sauce.

   Tip: Stir frequently during reduction to avoid scorching the sugars in the sauce.
6. 6Glaze, Rest, and Serve

   

   Brush the reduced glaze generously over the grilled pork chops while they finish cooking on the heat, then remove them from the grill and let them rest for 5 minutes before slicing and serving.

   Tip: Letting the meat rest ensures the juices redistribute evenly throughout the chops.

Storage & Reheating

Burn It Off

Frequently Asked Questions