American · main

Grilled Maple Bourbon Pork Chops

Grilled Maple Bourbon Pork Chops reads sweetness 6.8, umami 6.1 and richness 5.6 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 7.1 / 10
• Sour & Bright — 4.0 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Sweetness 6.8 · Umami 6.1 · Richness 5.6 · Salinity 4.2 · Sourness 4.0 · Allium 3.8 · Heat 2.9 · Warm Spice 2.1 · Smoke 2.0 · Funk & Ferment 1.3 · Bitterness 1.3 · Floral 1.1 · Fruity 0.9 · Nutty 0.7

What's in it (11)

• lean pork chops — 1134 g
• salt — 7 g
• black pepper — 4 g
• vegetable oil — 27 g
• maple syrup — 118 g
• shots bourbon — 59 g
• unsalted butter — 27 g
• garlic — 6 g
• dijon mustard — 15 g
• apple cider vinegar — 5 g
• cayenne pepper — 1 g

Time & effort: about 1 hr 3 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 219.1 kcal, 16.4 g protein, 14.7 g fat, 8.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the pork chops all over with the salt and pepper; let them stand at room temperature until the surface looks dry and the salt has drawn out and reabsorbed some moisture, 30-45 minutes -- this is what keeps the chops juicy through a hot grill.
2. Meanwhile, combine the maple syrup and bourbon in a small saucepan and bring to a boil over medium heat; cook, stirring occasionally, until reduced by about half and thick enough to coat a spoon, 5-6 minutes.
3. Add the garlic and simmer 1 minute more, just until fragrant.
4. Remove the pan from the heat and whisk in the butter, mustard, vinegar, and cayenne until the glaze is glossy and smooth; set aside.
5. Heat a gas or charcoal grill to medium-high (450-500 F) and oil the grates. Pat the chops dry and brush them lightly with the vegetable oil.
6. Grill the chops over direct heat, first side down, until deeply marked and releasing easily from the grates, 4-5 minutes.
7. Flip and grill the second side until an instant-read thermometer reads 140 F, 3-4 minutes.
8. Brush both sides generously with the glaze and continue grilling, turning and brushing on more glaze every minute, until it's deep amber and lacquered onto the chops and the internal temperature reaches 145 F, 3-4 minutes more.
9. Transfer the chops to a platter, tent loosely with foil, and rest 5 minutes; they'll carry up a few degrees as they sit.
10. Brush with the remaining glaze and serve hot.

Dishes with a similar flavor shape

• Carolina Pulled Pork with Vinegar BBQ Sauce — Southern · Barbecue
• Grilled BBQ Pork Belly Skewers — American · Barbecue
• Okra and Tomatoes — Southern
• Barbecue Ribs — Southern
• Memphis Dry-Rub Baby Back Ribs — Southern · Barbecue

Keep reading: what sweetness, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.