Meaty, bone-in pork chops beg for the grill. Don’t disappoint them and they won’t disappoint you. I think a sweet and salty marinade is a good way to get started—something like a brine to help seal in tenderness, but with less liquid and time. In this recipe, I used soy sauce in place of salt for a little extra flavor…
Speaking of flavor, the real kick is in the sauce. It’s rich, woodsy, sweet, buttery—all good. And fast: less than 10 minutes.
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon peppercorns (any color)
- 1/2 teaspoon red chile flakes (dried)
- 4 pork loin chops (bone-in, about 1-inch thick)
- olive oil (for rubbing)
- sea salt
- 1 tablespoon unsalted butter (divided)
- 1 tablespoon shallot (finely chopped)
- 3 tablespoons maple syrup
- 1 tablespoon bourbon
- 1 teaspoon dijon mustard
- 1 teaspoon rosemary (finely chopped)
- Place the water, soy sauce, brown sugar, peppercorns, and chile flakes in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops to the bag, seal, and turn several times to coat. Refrigerate 2-4 hours.
- Light a grill for medium-high heat with space for off-heat grilling.
- Remove the chops from the marinade and pat dry (discard the marinade). Rub both sides with oil and season with salt and pepper.
- Grill until slightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. (Move the chops off-heat to finish.) Transfer to a platter and let rest 5 minutes.
- Meanwhile, heat a small skillet or saucepan over medium-low heat. Add 1/2 tablespoon of butter, swirling to coat and. Add the shallot and cook 2 minutes, stirring frequently.
- Add the maple syrup, bourbon, and mustard and season with salt and pepper. Bring to a light simmer, stirring frequently.
- Simmer 3 minutes. Remove from the heat and stir in the remaining 1/2 tablespoon of butter and the rosemary.
- Spoon the sauce over the rested pork chops and serve.
|Calories430Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|