We made these the other night for dinner, and they were a cinch to make. I am not a big bourbon fan, but I loved the flavor that this marinade gave to the pork chops. It was a great combination with the rosemary from our garden! And didn't Mr. Happy Plate do a wonderful job manning the grill? They looked as good as they tasted.
1/2 cup bourbon
1/2 cup soy sauce1/4 cup honey
Juice of 1 lemon
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
3 large rosemary sprigs, bruised, plus 1 teaspoon chopped rosemary
2 thick-cut pork chops (or you could use a whole pork loin)
In a large ziplock bag, mix the bourbon, soy sauce, honey, lemon juice, chopped rosemary, and salt and pepper. Add the pork chops and turn to coat. Place the rosemary sprigs inside the bag, one on each side of the pork. Let stand for at least one hour in the fridge.
Preheat grill to 350 degrees. Spray the grill grates with cooking spray. Grill the pork chops for 8-10 minutes per side, or until the juices run clear and the pork feels firm in the center. The timing will depend on how thick your pork chops are.
We served the pork chops with roasted eggplant and chickpea hummus and cucumber slices.