Recently, my husband and I did something for the first time this summer. We grilled! We’re not the biggest fans of grilling. I know it’s healthy and all, but it’s a pain. I’d rather cook on the stove top or throw something in the oven (I’m an indoorsy-type person). Our grill isn’t in the most convenient place (the garage) and it seems every time we want to get it out it’s just too windy. I know, excuses, excuses….
I finally found a recipe worthy of getting the grill out: Bourbon-Glazed Pork Chops. This is one of my husband’s favorite dishes at a restaurant we frequent, so I wanted to recreate it at home. I found this recipe on Food.com, which is actually from Southern Living. I increased the sauce, while reducing the sugar and making it wheat- and gluten-free. Here’s my version of the recipe. This was wonderful served with my Restaurant-Style Garlic Mashed Potatoes and farmer’s-market-fresh green beans.
Bourbon-Glazed Pork Chops
serves 4
Ingredients
4 pork chops (I used boneless, but you could use bone-in)
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup gluten-free, low-sodium tamari sauce
1/4 cup Bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
- Combine the brown sugar, mustard, tamari sauce, bourbon, salt and pepper in a medium bowl. Place pork chops in a large shallow dish or heavy-duty freezer bag. Pour about 1/3 of the marinade over the pork chops. Refrigerate and let marinate for at least 30 minutes. Set aside the remaining marinade.
- Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
- Meanwhile, transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
- Pour sauce over chops and serve.
