Brown Sugar Bourbon glazed Pork Chops

Fried pork chops are good...anything fried is good...just go to your local fair.  Fried Twinkies, fried Oreos, fried Coca-Cola, fried BUTTER...there's a Bubba Gump's list of what you can fry.  I love to EAT fried foods...but I don't like to FRY foods.  Whatta mess...like cleaning up after any meal isn't ENOUGH work!  I'm always looking for different ways to serve pork chops and chicken so I can fry less, which means clean less...and worry about fat and cholesterol less..examples of when less is a good thing, right?  I just happened to have some bourbon lying around, you know, left over from the Strawberry Bourbon Sauce.

The flavors of bourbon, brown sugar and dijon are a great sweet and tangy combination.  If it weren't for the alcohol, I might have a booth at the fair selling fried Brown Sugar Bourbon Glaze on a stick. You don't need no Twinkies!



Makes 6 servings



Ingredients

1/2 cup firmly packed light brown sugar

3 tablespoons Dijon mustard

2 tablespoons soy sauce

2 tablespoons bourbon

1/2 teaspoon salt

1/4 teaspoon pepper

6 (1-inch-thick) bone-in pork chops

Preparation

Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.



Remove pork from marinade, reserving marinade.



Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.



Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.