Smoky Bourbon has been a long staple of Southern American culture. It is unclear where the origins of cooking over an open flame started. Nonetheless, Barbecue too has been a cuisine that has made its definite mark on all parts of the south. This recipe combines the best of both worlds. It gives you the smoky taste of bourbon without the alcohol so that everyone can enjoy this mouthwatering treat.
Preparation Time 2-8 hours
Cooking Time 10-12 minutes
4 bone-in pork chops
1 cup ketchup
2 tbsp. Worcestershire sauce
¼ cup apple cider vinegar
2 ½ tbsp. Spice Squad’s Smoked Bourbon Dry Rub
2 tsp. Dijon mustard
- Place pork chops a in a shallow large glass pan. Poke chops 2-3x each with fork.
- Combine all wet ingredients in a medium bowl.
- Pour mixture over pork chops. Make sure all of the chops are covered on top and underneath. Let chops marinate in refrigerator for 2-8 hours or overnight.
- Heat up grill to 375 degrees F. *
- After chops have marinated, scrape off marinade into a small cooking pot.
- Grill chops on the heated grill until internal temperature reaches 145 degrees F.
- While chops are grilling heat up marinade on stovetop. Let reach a boil and simmer for 10 minutes.
- Serve pork chops with sauce on the side.
*If cooking pork chops in the oven, leave in oven safe glass pan and cook in a 375 degree F oven for 20-25 minutes or internal temperature reaches 140-145 degrees F.