Grilled Bourbon-Glazed Pork Chops

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops brushed with a sweet and smoky bourbon glaze, grilled to perfection and perfect for a Southern-inspired dinner. This Southern American-inspired pork recipe (gluten free), ready in about 30 minutes, pairs bone-in pork chops, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

4 pieces (about 1 inch thick) bone-in pork chops
1/4 cup bourbon whiskey
3 tbsp brown sugar
1 tbsp Dijon mustard
2 tbsp soy sauce
2, minced garlic cloves
1 tsp black pepper
1 tbsp olive oil
1 tsp leaves, for garnish fresh thyme

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Instructions

Step 1: In a small saucepan, combine 1/4 cup bourbon whiskey, 3 tbsp brown sugar, 1 tbsp Dijon mustard, 2 tbsp soy sauce, and 2 minced garlic cloves. Simmer over medium heat for 8-10 minutes until thickened to a glaze consistency.
Step 2: Preheat grill to medium-high heat. Brush 4 bone-in pork chops (about 1 inch thick) with 1 tbsp olive oil and season with 1 tsp black pepper.
Step 3: Grill pork chops for 4-5 minutes per side, brushing generously with bourbon glaze during the last 3 minutes of cooking, until internal temperature reaches 145°F.
Step 4: Remove chops from grill, let rest 5 minutes, then garnish with 1 tsp fresh thyme leaves before serving.