Turns out, it was right. The recipe is easy to follow, the pork chops were cooked perfectly, and the Bourbon BBQ sauce was sweet, tangy, and delicious.
Glazed Double-Cut Pork Chops
- Kosher salt
- 2 Tbsp coarsely ground black pepper
- 1 Tbsp packed dark brown sugar
- 1 tsp paprika
- 2 double-cut bone-in pork chops
- 2 Tbsp olive oil
- 2 tablespoons unsalted butter
- 1/2 cup apple cider vinegar
- 2/3 cup packed dark brown sugar
- 3/4 cups ketchup
- 3/4 cups apple juice
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 1/4 cup prunes
- 2 Tbsp Worcestershire sauce
- 1 dash of cayenne pepper
- 1 tsp Kosher salt
- 1 1/2 tsps black pepper
- Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
- Melt the butter in a saucepan over medium heat. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
- Heat olive oil in a fry pan on medium heat. Place chops in the pan and cook until halfway through, about 15 minutes. Turn the chops and turn heat to low. Cover and cook, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.