Name: Smoked Bourbon Glazed Pork Chops
Yield: 4
Ingredients: 4 thick-cut Bone-in pork chops (1.5-inch thick); 1 tbsp Kosher salt; 1 tbsp Coarse black pepper; 1 tsp Garlic powder; 1 tsp Smoked paprika; 1 tbsp Dark brown sugar; 1/2 cup Bourbon whiskey; 1/2 cup Dark brown sugar; 1/4 cup Apple cider vinegar; 2 tbsp Unsalted butter; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce

There is nothing quite like a thick-cut bone-in pork chop infused with gentle fruitwood smoke and finished with a sticky, caramelized bourbon glaze. Using a reverse-sear method ensures edge-to-edge juiciness while building a sweet and savory crust that renders the fat cap to perfection.

By smoking low and slow before searing at high heat, you lock in moisture and allow the bourbon glaze to tackle the fire without burning. Follow this master guide for ideal internal temperatures and unmatched flavor.

Essential Tools

Digital Instant-Read Probe Thermometer Cast Iron Skillet or Small Saucepan Apple Wood Chunks Silicone Basting Brush

Ingredients

Meat

4 thick-cut Bone-in pork chops (1.5-inch thick)

Rub

1 tbsp Kosher salt 1 tbsp Coarse black pepper 1 tsp Garlic powder 1 tsp Smoked paprika 1 tbsp Dark brown sugar

Bourbon Glaze

1/2 cup Bourbon whiskey 1/2 cup Dark brown sugar 1/4 cup Apple cider vinegar 2 tbsp Unsalted butter 1 tbsp Dijon mustard 1 tsp Worcestershire sauce

Directions

Preparation & Seasoning

Pat the pork chops dry with paper towels. Combine the salt, pepper, garlic powder, smoked paprika, and dark brown sugar in a bowl. Evenly coat all sides of the pork chops with the rub.

⏱ 15 mins 🔥 N/A 🌡 N/A

Smoke Phase (Reverse Sear)

Set up your grill or smoker for indirect cooking at 225°F using apple wood. Place the chops on the cool side of the grill and smoke until the internal probe temperature reads 135°F.

⏱ 30 mins 🔥 225°F 🌡 135°F

Glaze & Sear Phase

While the pork smokes, simmer bourbon, brown sugar, apple cider vinegar, butter, Dijon, and Worcestershire in a pan until reduced and glossy. Transition grill to 450°F+ direct heat. Brush glaze over chops and sear each side for 1-2 minutes until internal temp reaches 145°F.

⏱ 5 mins 🔥 450°F 🌡 145°F

Rest & Serve

Remove chops from heat and let them rest on a board for 5 minutes. Drizzle remaining reduced bourbon glaze over top before serving.

⏱ 5 mins 🔥 N/A 🌡 145°F

Pit Notes

Chop Thickness Matters

Always buy thick-cut pork chops (at least 1.5 inches). Thin chops will overcook during the smoke phase before you can get a proper sear and glaze caramelization.

Bourbon Glaze Flares

Sugar and high-proof alcohol can flare up quickly over open flame. Watch the chops closely during the final sear stage to caramelize without charring.

Targeting 145°F

Pull the chops off the heat right at 145°F internal temperature. Modern pork is lean, and carrying over to 145°F ensures maximum tenderness and juice without drying out.