Bourbon Glazed Pork Chops

Hearty home style classic, earthy bold flavor with a sharp sweet compliment to a perfectly grilled chop.

Ingredients For the Pork (serves 4)
Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill

Ingredients For the Sauce:
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper

Directions
1.   Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl,
2.   Rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

3.   Melt the butter in a saucepan over medium heat, add the onions until translucent (4 min)
4.   Stir in the vinegar and brown sugar until dissolved.
5.   Add ketchup, apple juice, syrup, bourbon and prunes,
6.   Add Worcestershire, cayenne, 1 tbsp. salt and 1 1/2 tsps. black pepper and boil.
7.   Reduce to a simmer and cook until thickened, about 30 minutes.
8.   Puree with an immersion blender or a regular blender.

9.   Preheat a grill to medium.
10. Brush the grates with vegetable oil, then place the chops directly over the flame
11. Grill until marked and cooked halfway through, about 15 minutes.
12. Turn the chops and place on a cooler area of the grill (such as the edges);
13. Cover and cook until  thickest part registers 140-145F (15 to 20 minutes).
14. Uncover and brush the chops with the prepared sauce, cover and cook until glazed
15. Transfer to a cutting board and brush with more sauce.
16. Tent with foil and let rest 10 minutes. Serve with more sauce

Prep:     :45 
Cook:  1:10
Serve:   Hot

Substitutions & Suggestions
Don't touch a thing until you have tried it. Excellent flavor and only wild card is understanding the heat of our grill.