Grilled Bourbon Pork Chops with Mission Figs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Grilled Bourbon Pork Chops with Mission Figs! This delightful dish combines tender and juicy pork chops marinated in a rich bourbon glaze, perfectly complemented by the natural sweetness of mission figs. The smoky flavors from the grill add an extra layer of deliciousness to this elegant and satisfying meal. Get ready to impress your guests with this easy-to-make recipe that is sure to become a favorite.

Keywords: grilled, bourbon, pork chops, mission figs, recipe.

Grilled bourbon pork chops with mission figs recipe details

Grilled bourbon pork chops with mission figs recipe, recipe Rating: 4.9
Number of votes:130

Thick bone-in pork chops grilled over charcoal then dipped in a mixture of pure maple syrup, molasses, bourbon, mango-chili sauce and sweet mission figs. Juicy inside, dark and flavorful outside, a combination of flavors that creates the essence of these unparalleled chops. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.

Ready in: 35 mins

Ingredients

Serves: 4

• 4 (12 ounce) bone-in pork chops
• Salt and freshly ground black pepepr
• Bourbon Sauce:
• 1 cup Four Roses(R) bourbon
• 1 cup pure maple syrup
• 9 ounces California Mission figs, pitted
• 1 cup molasses
• 1/4 cup bottled mango-chili sauce

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Prepare medium fire in a charcoal grill, or preheat a gas grill to 400 degrees F.
2. For the sauce: In a medium sauce pan, combine all the ingredients. simmer over low heat, stirring well. Pour half of the mixture into a shallow bowl. Cover the remaining sauce; set aside and keep warm.
3. For the chops: Season the chops on both sides with salt and pepper. Grill the pork chops for 5-7 minutes on each side. Dip the chops in the bowl of sauce to coat both sides.
4. Move the chops to the edge of the fire, not over direct heat, and cook for 15 to 20 minutes, or until an instant-read thermometer inserted in the center of a chop registers 160 degrees F.
5. Transfer to plates and top with remaining sauce.