Pinterest Youtube Twitter Facebook Instagram Trust pilot Close Plus Search Arrow Profile Profile colis-soigne Marker
Bourbon-Apricot Pork Chops


  • ● 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.

Please wait...