When Bobby caught on to thick-cut pork chops, they started disappearing from the walk-in refrigerator at The Lady & Sons. We both enjoy how juicy and satisfying a nice big chop is, especially since it’s not as heavy as red meat and not as easy to dry out as a thinner chop. This is a simple, tasty way to cook them. All you need to add is some grilled veggies to make a complete meal.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
Step 2
To make the glaze: In a bowl, mix together the mustard, brown sugar, and Bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze.
Step 3
Place the chops on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the chops are slightly charred and cooked through (a hint of pink will remain in the center), 20 minutes total. Brush with the remaining glaze before serving.
