• 4 Smithfield Boneless Pork Chops,
  • 1 cup bourbon,
  • 1/3 cup brown sugar,
  • 1 lb. Brussels sprouts, sliced in half,
  • 1/4 cup olive oil, divided,
  • 1 lb. rainbow carrots, sliced diagonally in 1/2 inch thick slices,
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Grilled Pork Chops and Vegetables with Bourbon Glaze

MAIN DISH

Grilled Pork Chops and Vegetables with Bourbon Glaze

  1. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400oF and indirect heat zone about 275o Combine bourbon and brown sugar in medium saucepan; simmer over low heat for 15 minutes until thickened, stirring occasionally.
  2. Meanwhile, place large piece of heavy duty aluminum foil over direct heat zone on grill. Toss Brussels sprouts with 2 tablespoons olive oil and toss carrots with remaining 2 tablespoons olive oil. Place Brussels sprouts and carrots in separate sections on foil; roast for 10 minutes, turning occasionally. Remove carrots from foil and place directly on grill grates for 2 minutes or until char marks form.  Remove foil with Brussels sprouts from grill; fold foil into a closed packet and let sprouts rest.
  3. Place pork chops over direct heat zone for 3 to 4 minutes per side until grill marks appear. Move chops to indirect heat zone and cook for additional 7 minutes until internal temperature reaches 150°F.
  4. Season roasted vegetables with salt and pepper; serve with chops and bourbon glaze on the side for drizzling.