Ingredients:
- ● 1 Jar of Bonne Maman Apricot Preserves
- ● 4 Bone-In Pork Chops
- ● Neutral High Heat Oil: Such as Avocado or Canola
- ● ¼ Cup Bourbon
- ● 2 Tbsp. Apple Cider Vinegar
- ● 1 Tbsp. Finely Diced or Grated Shallot
- ● 2–3 Pinches Crushed Red Chili Flakes to Taste
- ● 1 ½ tsp Kosher Salt, Divided
- ● 1 tsp Freshly Ground Black Pepper
- ● Rosemary Sprigs for Plattering
Pork Chop Directions:
Pat pork chops with a paper towel to remove any moisture from each side. Then season both sides of pork chops with 1 tsp of salt and pepper.
In a small saucepan on the stove, stir together Apricot Preserves, bourbon, apple cider vinegar, shallot, and remaining salt. Bring mixture to a boil and let it simmer on the stove for 7–8 minutes.
Lightly oil your grill grates, and heat grill over medium-high heat.
After grill marks have been achieved on pork chops and meat is cooked almost to desired doneness (at least to an internal temperature of 145°F), generously brush bourbon-apricot glaze all over the pork chops. Cook just to desired doneness, letting the glaze caramelize slightly on the pork chops. Serve immediately on a platter with rosemary sprigs and remaining bourbon-apricot glaze.
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