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Bourbon Maple Fig Glazed Pork Cops

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Prep Time 1 hour
Cook Time 20 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 tablespoons kosher salt
  • 1-1/2 tablespoons freshly ground black pepper
  • 3 teaspoons smoked paprika
  • 6 thick cut bone-in pork chops
Sauce
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 1 cup apple cider vinegar
  • 3/4 cup dark brown sugar
  • 1-1/2 cups ketchup
  • 1-1/4 cups apple juice
  • 1 cup maple syrup
  • 1/2 cup bourbon
  • 1/2 cup dried figs approx. 4-5 depending on size, stems removed
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1-1/2 teaspoons freshly ground black pepper

Method
 

Pork Chop Prep
  1. In a small bowl, combine salt, pepper, and smoked paprika. Sprinkle evenly over pork chops and refrigerate at least 2 hours, preferably up to 8.
Sauce
  1. Melt butter in a saucepan over medium heat. Add onions and sauté until translucent, about 7-10 minutes. Add vinegar and brown sugar, stirring until the sugar dissolves completely. Add ketchup, apple juice, maple syrup, figs, Worcestershire sauce, cayenne, and salt and pepper, stirring to combine. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  2. Using an immersion blender (or food processor), puree sauce until smooth. Remove 1 cup of sauce for basting the pork chops. Keep remaining sauce warm for serving alongside cooked chops.
Grill and Assembly
  1. Preheat one side of the grill to medium-high heat, and the other to low heat. Remove pork chops from the refrigerator and let them sit at room temperature for 30 minutes. Oil the grill grates before cooking the chops.
  2. Place pork chops on the hotter side of the grill and sear the first side for approximately five minutes, or until grill marks are set. Repeat on other side of the pork chops, then move them to the cooler side of the grill to finish cooking. Cook until a thermometer inserted into the thickest part of the chops registers 140 degrees F. Time will vary based on chop thickness and your grill.
  3. Brush both sides of pork chops with reserved sauce, and continue cooking until the internal temperature reaches 145 degrees F and glaze has set.
  4. Remove chops and transfer to a cutting board. Tent with foil and let the chops rest for 7-10 minutes. Serve whole or sliced with warm sauce.
    5. You can also cook these in a cast-iron skillet. Sear chops on both sides, glaze, and finishing cooking in a 375-degree F oven until they reach temp.
    An instant-read thermometer is a kitchen essential that you can find everywhere and cheaply. My local grocery store has them for about 15 bucks. This will save you from the "is it cooked" guessing game. Pork is notoriously easy to overcook if you are cooking based on time rather than temperature.
    Sauce can be made ahead and reheated on low heat.
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