Grilled Pork Chops and Vegetables with Bourbon Glaze
Know your cuts
MAIN DISH
Grilled Pork Chops and Vegetables with Bourbon Glaze
Skill Level Intermediate
Time 50 minutes
Servings 2
Grilled Pork Chops and Vegetables with Bourbon Glaze
Ingredients
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
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.
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.
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.
Season roasted vegetables with salt and pepper; serve with chops and bourbon glaze on the side for drizzling.
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.
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.
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.
Season roasted vegetables with salt and pepper; serve with chops and bourbon glaze on the side for drizzling.
Riesling is known for its amicable, food-pairing versatility. This light-bodied white adds a fruity, sweet element that complements pork’s natural savory and salty flavors.