Bourbon-Apricot Pork Chops
4
20+ min
Steps
- Pat pork chops with a paper towel to remove any moisture from each side. Then season both sides of pork chops with 1 tsp of salt and pepper.
- In a small saucepan on the stove, stir together Apricot Preserves, bourbon, apple cider vinegar, shallot, and remaining salt. Bring mixture to a boil and let it simmer on the stove for 7–8 minutes.
- Lightly oil your grill grates, and heat grill over medium-high heat.
- After grill marks have been achieved on pork chops and meat is cooked almost to desired doneness (at least to an internal temperature of 145°F), generously brush bourbon-apricot glaze all over the pork chops. Cook just to desired doneness, letting the glaze caramelize slightly on the pork chops. Serve immediately on a platter with rosemary sprigs and remaining bourbon-apricot glaze.
