Grilled Bourbon-Glazed Pork Chops


For the pork chops:
1/2 Cup firmly packed dark brown sugar
2 tablespoons of Dijon mustard
2 packets of soy sauce
2 tablespoons bourbon
1/4 teaspoon of salt
1/4 teaspoon pepper
4 or 6 thick cut pork chops
For the potatoes (By Emeril Lagasse - Emeril's New Orleans Cooking):
2 cups diced peeled potatoes
3 cups water
2 teaspoons salt
1 cup heavy cream
4 cloves garlic, lightly roasted in tinfoil with oil
1/2 teaspoon white pepper
2 tablespoons unsalted butter


Mix all the ingredients together and marinate pork chops for 1 hour in refrigerator.
Remove and let come to room temperature before grilling. Reserve marinade. Bring to a boil, stirring occasionally, before serving.
Grill chops for about 12 minutes on each side. Use a meat thermometer if you are not sure. It should be at 160. Place pork chops on a platter and cover with foil for a few minutes before serving.
For the potatoes: In a medium sauce pan or pot, combine potatoes, water and 1/2 teaspoon of salt and bring to a boil over high heat.
Reduce heat to medium-high and cook potatoes until tender, for about 10 minutes. Remove from heat, drain.
Place potatoes back in pot over medium heat, add cream, roasted garlic, remaining 1 1/2 teaspoons of salt, and white pepper. Mash with a potato masher until fairly smooth. Remove from heat, whisk in butter. Makes 2 1/2 cups


Juicy pork chops and roasted garlic mashed potatoes are a family pleasing combination. Don't worry about the bourbon used. The alcohol burns off when grilling and when boiling the marinade. A slightly charred crust forms when grilling, giving the pork chops lots of flavor. Serve with some steamed greenbeans on the side. A family pleasing dinner that is very easy to prepare.
The roasted garlic mashed potatoes is from Emeril Lagasse.


Serves 4 to 6


Tuesday, May 29, 2012 - 11:18am

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