This recipe for Brown Sugar Bourbon Pork Chops is the stuff that all your summer grilling dreams are made of! Featuring a flavorful bourbon marinade, they're a little sweet, a little boozy (don't worry, it cooks off!), and a whole lot of delicious!
Jump to:
Why You'll Love These Brown Sugar Pork Chops
'Tis the season to be marinating! Guys, I am beyond ready for summer and all the grilling that goes with it! Of course, we grill more in the summer, but we are people who are more than willing to grill in the dead of winter.
I came up with this recipe for a bourbon marinade for brown sugar pork chops. I'm so happy with how they come out! Apparently, so was the rest of the internet, because this continues to be one of my most popular grilling recipes- and for good reason! This recipe is so tasty that it would also make a fantastic pork tenderloin marinade or other meats in general.
Now, don't be alarmed by the fact that this contains booze, as the alcohol content burns off as it cooks. I fed this to my girls with zero guilt, and they happily ate it. I assure you there was no drunkenness happening, just full bellies!
Here are a few other reasons to love these bourbon glazed pork chops:
- Full of unique flavor
- Easy to make with just a handful of ingredients
- Perfect for backyard cookouts
- Versatile marinade
- A surefire crowd-pleaser!
Ingredients Information And Substitutions
- Pork Chops - Try to use pork chops that are around 1 inch thick — they grill up a lot more quickly. You can use bone-in or boneless.
- Bourbon - I can't stress enough the importance of using good quality bourbon for your bourbon marinade. It will give you the best flavor, and the rich notes will complement the natural taste of the pork chops. Yum!
- Olive Oil - I like using olive oil in my marinades for its texture and flavor — plus it even helps tenderize the meat.
- Brown Sugar - The addition of brown sugar in this marinade adds a bit of sweetness to an otherwise savory flavor combination. It will also caramelize the outside of the chops when you grill them! Light or dark brown sugar work for this.
- Soy Sauce - For even more savory flavor to your brown sugar pork chop recipe. Plus, it adds a touch of umami to the mix. Like olive oil, it also helps to tenderize the meat. You can substitute coconut aminos if you prefer.
- Seasonings - I'm using a simple mixture of garlic powder, kosher salt, and black pepper.
How to Make This Bourbon Marinade
Step 1: Add the bourbon, oil, brown sugar, garlic powder, soy sauce, salt, and pepper to a small bowl and whisk to combine.
Step 2: Place the pork chops in a Ziploc bag or glass bowl and pour the bourbon marinade over them. Seal or cover and move the chops around a bit to make sure they're completely covered.
Transfer the bourbon pork chops to the refrigerator and let them marinate for 2-4 hours. Remove them from the fridge about 15 minutes before you're ready to grill.
Step 3: Spray the grill with nonstick cooking spray and preheat to medium-high. Add the pork chops and grill for 5-6 minutes on each side.
When cooked, remove your bourbon glazed pork chops from the grill and tent with foil. Let them rest for about 4 minutes before serving, and enjoy!
Frequently Asked Questions
Technically, you can let your bourbon pork chops marinate in the fridge for up to 2 days. That said, 4-6 hours up to a day is ideal. You don't want to go too long on the marinating either as it can adversely affect the texture of the meat if it goes too long.
And don't waste your time marinating meat that's frozen — it won't absorb any of the marinade in that state.
As mentioned, you can use either! Bone-in chops may take a bit longer to grill, but they often have a better and richer flavor. Boneless are easier to eat as you don't have to worry about hitting the bone as you cut into the meat. Feel free to use your favorite... or whatever you have on hand!
According to the USDA, the recommended interior temperature for pork chops is 145 degrees F. Use a meat thermometer to determine temperature. I often remove mine at around 140 degrees F and let the porkchops rest tented in foil for 4 minutes before diving in.
No! The raw meat introduces bacteria to the marinade, so you should dispose of it when you're done marinating your pork chops.
The only exception for this is if you boil the marinade for a minimum of 3-5 minutes (I'm talking a hard boil!) you can safely use it as a sauce.
Tips for making my Brown Sugar Marinade For Pork
- Room-temperature meat grills better. Take the bourbon pork chops out of the fridge 20-30 minutes before grilling for even cooking.
- Grease the grill before heating it.
- Manage the heat: Every grill has its hot spots. Keep your eyes on it and know where your hot spots are! That way, your brown sugar pork chops will cook up without charring them completely.
- Don't turn the chops too early. A surefire sign that it's too early to turn your meat is if it sticks. Chops should come off of the grill easily — if they don't, they aren't ready to flip!
- Don't overcook. As mentioned, you guys, don't fear the 145 degrees F. No one wants to eat a hockey puck. I usually pull mine off at 140 degrees F and rest for 4 minutes tented in foil. That way it has time to come to temp while it's resting.
- Rest your meat. If you cut into it right away, all those delicious juices will drain out. A nice 5-10 minute rest, while tented in foil, will allow the bourbon glazed pork chops to do a little crossover cooking.
- Prep Ahead: You can marinate the meat ahead of time.
- Leftovers and Storage: Leftover will last up to 3 days covered in the refrigerator.
What To Serve With This Brown Sugar Marinated Pork
Round out your meal this these tasty recipes:
Other Pork Chops to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Brown Sugar Bourbon Pork Chops
Ingredients
- ½ cup good bourbon
- ¼ cup olive oil
- ½ cup brown sugar, packed
- 1 teaspoon garlic powder
- 1 Tablespoon soy sauce
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 pork chops, around an inch thick, bone in or boneless works
Instructions
- In a small bowl, whisk together Bourbon, oil, brown sugar, garlic powder, soy sauce, salt and pepper until well combined.
- Place pork chops in a plastic zipper bag (or a bowl) and pour the marinade in. Seal and move the chops around a bit to make sure they're fully covered.
- Refrigerate for around 2-4 hours (It won't hurt them to go longer but 2-4 hours is the ideal amount of time).
- Remove from the refrigerator 20-30 minutes prior to grilling.
- Spray the grill with olive oil cooking spray and preheat the grill to medium high heat. Place meat on the grill and discard leftover marinade.
- Cook for 5-6 minutes per side, turning once (this time will vary based on your grill and the thickness of the meat so keep an eye on it). Remove when the internal temperature in the thickest part of the chop is 140 degrees.
- Remove the meat to a clean plate and tent with foil. Rest for 14 minutes and serve immediately.
Video
Notes
- Room-temperature meat grills better. Take the bourbon pork chops out of the fridge 20-30 minutes before grilling for even cooking.
- Grease the grill before heating it.
- Manage the heat: Every grill has its hot spots. Keep your eyes on it and know where your hot spots are! That way, your brown sugar pork chops will cook up without charring them completely.
- Don't turn the chops too early. A surefire sign that it's too early to turn your meat is if it sticks. Chops should come off of the grill easily — if they don't, they aren't ready to flip!
- Don't overcook. As mentioned, you guys, don't fear the 145 degrees F. No one wants to eat a hockey puck. I usually pull mine off at 140 degrees F and rest for 4 minutes tented in foil. That way it has time to come to temp while it's resting.
- Rest your meat. If you cut into it right away, all those delicious juices will drain out. A nice 5-10 minute rest, while tented in foil, will allow the bourbon glazed pork chops to do a little crossover cooking.
- Prep Ahead: You can marinate the meat ahead of time.
- Leftovers and Storage: Leftover will last up to 3 days covered in the refrigerator.
Albert Bevia says
Jessy Freimann says
Karly says
Jessy Freimann says
Bobby says
Lori says
Jessy Freimann says