Grilled Pork Chops with a Maple Bourbon Glaze

Just a simple tasty chop on the grill.
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Course: Grillin’
Cuisine: BBQ
Keyword: pork chops


  • Thick Sliced Pork Chops – at least 1 – 1½ inches thick
  • Olive oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Maple Bourbon Glaze


  • Drizzle olive oil over the chops.  We like to use a chipotle flavored olive oil, but you can use plain olive oil or whatever other flavor suits your fancy.
  • Rub the oil into the meat to coat it evenly.  This will help the salt an pepper stick to the meat, and will really help the meat sear properly.
    Sprinkle Kosher salt and fresh ground pepper liberally all over the meat. and rub it in.
  • Place the cops on a bakers rack over a baking sheet and set in the refrigerator for at least an hour.  This removes excess water from the outside of the meat which will also help in the searing process.If you haven't already prepared the Maple Bourbon Glaze,  then now's the time to do that.
  • Pull the chops out of the refrigerator an let them warm up just a bit before you slap them on the grill. If you've read any of the other grilling recipes on this blog, then you know we like to sear the whole piece of meat, not just create rill marks on it, so we use a cast iron skillet, or cast iron plancha on the grill. The good news on this is that this method doesn't really change whether you do this outside, or on your stove top.
    Set your heat source up for 2 zone grilling. You'll want high direct heat on one side and indirect cooking on the other. If you're doing this inside, your second zone will will be the oven, so preheat it to 425 and grab an oven safe baking or roasting dish and a rack to keep the meat off the dish.
    Set your cooking surface of choice over the direct heat source. You want this to get nice and hot.
  • Throw the chops on the iron and wait for 2 ½ minutes before flipping them  they should look something like the above photo.
    After the flip leave them on the iron for 3 more minutes.
  • Take the chops off the iron and place them over your indirect heat source.
  • Slather on some of the Maple Bourbon Glaze and close the lid. Every 4 or 5 minutes, you'll flip the chops and slather more glaze on.  Keep this up until the internal temperature of the chops reaches 145 F. 
    We use a ThermoWorks Thermo Pen, but there are several other kinds on the market.
    That's it.  Couldn't be simpler.