Ingredients
Pork Chops
4 Bone-In Pork Chops, 2 inch thick
¼ cup – Olive oil
2 tbsp – Smoked paprika
2 tbsp – Kosher salt
1 tbsp – Garlic powder
2 tsp – Mustard powder
2 tsp – Black pepper
½ tsp – Cayenne powder
Wood chunks for smoking, preferably oak
Rosemary Bourbon Butter Glaze
1 cup – Brown sugar
½ cup – Butter
½ cup – Bourbon whiskey
¼ tsp – Kosher salt
¼ tsp – Black pepper
2 strips Orange zest
1 sprig Rosemary
Preparation
Preheat your grill for indirect cooking at 300°F.
Brush pork chops on both sides with olive oil. Combine smoked paprika, kosher salt, garlic powder, mustard powder and black pepper into a bowl then sprinkle evenly on both sides of the chops.
Place pork chops in your grill over indirect heat and toss one or two wood chunks onto hot coals for smoking. Close the lid and cook until the internal temperature of the meat reaches 125°F on an instant read thermometer, about 30 minutes.
While the chops are cooking, make the glaze: combine all Bourbon Butter Glaze ingredients into a saucepan and bring to a simmer for 6 to 8 minutes. Remove from heat and set aside.
Brush pork chops with glaze and move over direct heat. Cook until the internal temperature of the meat reaches 145°F on an instant read thermometer, about 1 to 2 minutes per side.
Remove chops from the grill and let rest at room temperature for 10 minutes before serving.
#Bourbon Butter Pork Chops
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