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This is a really easy meal to put together. The Dijon works extremely well with the bourbon! I used boneless chops and pan fried them. They were really juicy, and the reduction drizzled over top really made them sing!
Bourbon-Glazed Pork Chops
Southern Living February 2004
Makes 6 servings
½ cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
½ teaspoon salt
¼ teaspoon pepper
6 (1-inch-thick) bone-in pork chops
Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade.
Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.
Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
MacGourmet Rating: 4 Stars
Donna-FFW says
Hi Ashley- This sounds great. Just curious .. how many mags cooking do you subscribe to? Me.. too many. Bourbon glaze...mmmm
Katy ~ says
Ashley, I was just thinking pork chops for dinner and here this is. This sounds perfect! Thank you for sharing!
Debbie says
Sounds delicious..I know I would like this. Going to keep this one!
lorhen82 says
I agree - these were so easy to make. I grilled mine, and they were really delicious! I thought the mustard was going to overwhelm the other flavors, but it didn't. I will definitely make these pork chops again.
Sophie says
Dijon is a tasty ingredient to use in a pork chop dish, I never thought to combine it with soy sauce, though -- clever :).
Ashley says
I only subscribe to 3 actually. I had to curb that addiction because it can easily get out of hand! I get Cooking Light, Everyday with Rachael Ray & Bon Appetit. I love them all!