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Best Brown Sugar Bourbon Glazed Grilled Pork Chops

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Juicy, tender grilled pork chops with a sweet, smoky bourbon glaze that caramelizes perfectly on the grill. Ready in under 30 minutes, this recipe is quick, easy, and family-approved.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 cup packed light brown sugar
  • 1/4 cup bourbon
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or rosemary sprigs (for garnish, optional)
  • Flaky sea salt (for garnish, optional)

Instructions

  1. Make the glaze: In a small bowl or liquid measuring cup, whisk together the brown sugar, bourbon, soy sauce, Dijon mustard, minced garlic, smoked paprika, and cayenne (if using). Whisk until the brown sugar is mostly dissolved. Set aside about 2 tablespoons of the glaze in a separate small bowl for basting.
  2. Prep the pork chops: Pat the pork chops dry with paper towels. Brush both sides with olive oil, then season generously with kosher salt, black pepper, and garlic powder.
  3. Marinate the chops: Place the seasoned pork chops in a shallow dish or resealable plastic bag. Pour the larger portion of the glaze over them, turning to coat. Cover and refrigerate for at least 15 minutes, but no longer than 30 minutes.
  4. Preheat the grill: For a gas grill, heat to medium-high (about 400-450°F). For charcoal, wait until coals are covered with light gray ash. Clean and oil the grates.
  5. Grill the chops (first side): Remove pork chops from marinade, letting excess drip off. Place on hot grill. Close lid and cook for 4-5 minutes without moving.
  6. Flip and continue grilling: Flip chops using tongs. Close lid and cook for another 3-4 minutes. Internal temperature should be around 125-130°F.
  7. Apply the reserved glaze: Brush the reserved glaze onto the cooked side of each chop. Flip, brush the other side, and cook for 1-2 more minutes per side with lid closed.
  8. Check for doneness: Insert instant-read thermometer into thickest part of a chop, avoiding bone. Aim for 140-145°F.
  9. Rest the chops: Transfer to a clean plate or cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes.
  10. Serve: Transfer to a serving platter. Sprinkle with flaky sea salt and garnish with fresh thyme or rosemary sprigs. Serve immediately.

Notes

Don’t marinate longer than 30 minutes to avoid mushy meat. Reserve some glaze for basting to prevent cross-contamination. Watch the sugar closely during the last few minutes to prevent burning. Use a meat thermometer for perfect doneness. Let the chops rest before serving.

Nutrition

Keywords: grilled pork chops, brown sugar bourbon glaze, pork chop recipe, easy grilled pork, bourbon pork chops

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