Grilled Ranch Pork Chops with Bourbon-Honey Glaze - Armadillo Pepper

Grilled Ranch Pork Chops with Bourbon-Honey Glaze

January 06, 2019

In today’s recipe we are making Grilled Ranch Pork Chops on the Pit Boss Pellet Grill with Bourbon-Honey Glaze. This is a really easy Ranch Pork Chop recipe and the versatile bourbon-honey glaze can be used on pork chops, pork loin and chicken.

Ranch Pork Chops with Bourbon-Honey Glaze

Brine Ingredients

  • 1 quart water
  • ¼ cup Kosher salt
  • ¼ cup brown sugar

Protein Ingredients

  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 pork chops ~ 1.5 inches thick
  • ½ teaspoon Paprika
  • Kosher salt to taste
  • Cracked black pepper to taste

Bourbon-Honey Glaze Ingredients

  • ¼ cup Evan Williams Single Barrel Bourbon
  • ¼ cup honey
  • 2 tablespoons butter

Recipe Instructions

  1. Mix the brine ingredients until the salt and sugar are dissolved.
  2. Place pork chops in brine and refrigerate at least 2 hours and up to overnight.
  3. Remove pork chops from brine and wipe dry with paper towels to remove any excess salt.
  4. Sprinkle both sides of pork chops with the Ranch dressing mix.
  5. Sprinkle both sides with paprika, then add salt and pepper to taste.
  6. Preheat the Pit Boss Pellet Grill to 225 degrees F using Apple wood pellets, then add the pork chops to the pellet grill.
  7. Bring bourbon and honey to a simmer in a pot over medium to medium-high heat for 5 to 10 minutes.
  8. Remove heat from the bourbon and honey mixture and stir in the Irish butter.
  9. When the pork chops reach 140 degrees F (approximately 50 minutes to an hour depending on thickness), apply the glaze to the chops.
  10. Cook for another 5 minutes, turn over the chops and glaze the other side.
  11. Continue cooking until the pork chops are 145 degrees F.
  12. Remove from the pellet grill, let rest 10 minutes and serve!

Recipe adapted from https://www.hiddenvalley.com/recipe/original-ranch-pork-chops/





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