Tag Archives: pork chops

Apple Bourbon Glazed Pork Chops

Apple Bourbon Glazed Pork Chops

Ahhh……. it’s that wonderful time of the year, when the leaves begin to turn, there’s a slight nip in the air, not too hot, not to cold, and all of my fantasy football teams are already tanking. My absolute favorite time for grilling, and cooking a little ‘Q. What says fall more than apples? And what do apples pair well with? Pork!

This is a quick, easy little recipe we came up with way back in the spring. We used it for our Easter ham, but I knew then that I wanted to hold on to it until fall. So I’ve been carrying this one around with me in my “pocket” for several months.

*Special Note: If you’re a taste as you go type cook, as I am,  DO NOT  TASTE  the glaze before you boil it and reduce it. It will taste like aweful cough syrup. Once it reduces and the alcohol cooks off, then it’s quite wonderful.

What to expect:

Definite notes of apple from the bourbon, sweetness with hints of cinnamon, and a gentle heat from the cayenne. All playing well with the richness of the pork, and subtle hints of smoke.

Yield: 4 pork chops

Time: 10-15 minutes to make the sauce, 20 minutes for the chops depending on the thickness.

What you will need:

1 cup Jim Beam apple bourbon

1 cup packed brown sugar

2 cinnamon sticks

1 tsp cayenne pepper (1 Tbls is my preference, adjust to YOUR taste and tolerance.)

4 THICK cut pork chops

Salt and pepper to taste

1-2 apple wood chunks

How we did it:

Begin by combining the bourbon, brown sugar, cinnamon sticks, and cayenne pepper in a small pot and bring to a boil while stirring.

Once it comes to a boil, reduce heat to medium and simmer until it coats the back of a spoon, about 10 minutes. Remove from heat.

Divide in half.

That’s it. That’s all there is to making this incredible glaze.

Now turn your attention to the pork chops.

Season well on both sides. I like to season the chops before lighting the grill. This allows the salt to break down and the chops to bask in the flavor of the seasoning. You’ll end up with a richer, more, even flavored pork chop this way.

Set grill up for direct cooking.

Oil grates.

Toss in the apple wood chunks.

Place pork chop on the grill and immediately coat the up side with the glaze.


Cook covered for about 6 minutes.

Flip the pork chop over and coat.

Cook another 6 minutes covered.

Check the temperature with an instant read thermometer. We’re shooting for 145°F, it’ll coast up a little as it rest.

Toss out any left over glazed that you used on the raw chops.

Apply a light finishing coat with the other half of the glaze that you set aside and a CLEAN BRUSH no sense getting sick because you didn’t want to dirty a second brush.

Serve and enjoy.

As all ways: Remember what you cook isn’t nearly as important as who you cook it with.


*All recipes are my own creation and intellectual property.



Posted by on October 12, 2017 in Uncategorized


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Asian Pork Stir Fry With Smoked Rice

Asian Pork Stir Fry With Smoked Rice

What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!

You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.

What to expect:

Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.

As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.


4 dinner servings.

What you’ll need:


Special equipment:

A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.



About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.

About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.


1 bunch green onions

½ cup teriyaki sauce

½ honey

½ tsp garlic powder

½ tsp ground ginger

2 cups extra long grain rice, well rinsed.

A couple of nice wood chunks (if smoking the rice).

3 1-1½ bone in pork chops.

3 tsp. Chinese 5 spice powder*.

1 each red, yellow, and green peppers cut in large dice.

1 large red onion cut in large dice.

1lb asparagus, rough ends removed and cut into 1 inch lengths.

½ cup dry roasted, unsalted peanuts

1 cup chicken low sodium chicken stock

1 cup water

1 Tbls butter

salt and pepper

2-3 Tbls Sambal* (depending on your heat tolerance).

Sesame seeds for garnish.

*Can usually be found in the ethnic aisle of most larger grocery stores.

How we did it:

The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?

Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.


Spread the rice on a sheet pan and set aside.

Season the pork chops with the 5 spice powder and place in the refrigerator.


In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.

Finely chop the green onions for garnish, set aside.

Cut your peppers and onion in large dice, and set aside.

Trim and cut the asparagus, mix in with the peppers and onion.

Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.

Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.


Once you have your rice smoked set aside, and set the grill up for direct grilling.

*Rice can be smoked 1 week in advanced and stored in an air tight container.

Oil the grill pan and grill grates.

Place the veggies in the grill pan and toss in the peanuts and mix well.


Place the pork chops on the grill.

Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.


Now in ya go with grilled pork chops and veggies in tow.

Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.

Add rice.

Bring to a boil.

Reduce to a simmer and cover tightly.

Let rice simmer 15-20 minutes.

While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.

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Mix in the teriyaki sauce and sambal.

Add the cooked rice and mix gently but well.

Plate, garnishing with green onion and sesame seeds, serve, and enjoy.


Remember what you cook isn’t nearly as important as who you cook it with.



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Posted by on April 15, 2017 in Uncategorized


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Asian Grilled Pork Chops

Asian Grilled Pork Chops

*The heat in this recipe can be tamed or omitted by simply removing or limiting the amount of chili paste used.


I’ve been on a bit of an Asian food kick of late. I love the multitude of flavors in simple Asian cooking as well as their no fear of heat attitude. I wanted to keep this recipe simple, seasonal, and tasty. I went with a thick cut pork chop, ideal for a cool fall or cold winter day. Served it with sweet potato wedges and a squeeze of lime to off set the rich fiery taste of the chops.

What to expect:

Deep rich Asian flavors, leaning toward the tradional yet not overpowering hints of garlic. Using freshly ground ginger will give it a few well placed citrus notes, while the chili paste will add a nice burn to keep it exciting.

What you will need:


About 1 hour of total time.

Grill set up for direct grilling

4 thick cut bone in pork chops

1/2 cup teriyaki sauce (I REALLY prefer Kikkoman)

1/2 cup of honey

1/2 tsp garlic powder

1 tbls freshly grated ginger

3 heaping tbls chili paste (sold in the ethnic food aisle of most grocery stores)


A picture is far easier than a description.

Sesame seeds for garnish



How we did it:

Set grill up for direct grilling.

While grill is coming up to temperature mix together the:

1/2 cup teriyaki sauce

1/2 cup honey

1/2 tsp garli powder

and the tbls of fresh ginger.

Season the chops well on both sides with salt and pepper.

Place chops on grill for 2 minutes.

Turn over and brush cooked side heavily with glaze. Doin it this way prevent the risk of contamination and allows you to use the glaze as a finishing sauce when plating.


After about 6 minutes flip the chops over and coat heavily again with the glaze.

Continue to cook another 4 minutes or until done.

Remove from grill, plate, give a final heavy coating of the glaze, sprinkle generously with sesame seeds, and serve. Offering any remaining sauce on the side.


Remember what you cook isn’t nearly as important as who you cook it with.




Posted by on December 6, 2015 in Uncategorized


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Cherry Smoked Pork Chops with Apple and Bacon Stuffing

Cherry Smoked Pork Chops with Apple and Bacon Stuffing

Well, it’s here. It has finally arrived, fall. There’s a chill in the air, the days are getting shorter, the leaves are turning, and apple and pumpkin are the first ingredient on every body’s mind. What better day to take advantage of fall’s bounty than on a cool overcast day. A day you want something that not only sticks to your ribs, but knocks the chill off. These pork chops are both filling and rustic, they practically scream fall.

What to expect:

The Redd’s Apple Ale marinade keeps the chops moist during the cooking process and adds a nice hint of sweet apple. The stuffing made with bacon and Granny Smith apples gives you a nice balance of savory and tangy. While the cherry smoke gives it that ever so subtle yet wonderful hint of smoke with out overpowering the other ingredients.

What you’ll need:









About 2 hours of time (Over night for marinating)

Grill set up for indirect cooking.

4- 1 to 1 1/4 inch thick bone in pork chops

2 12 oz cans of Redd’s Wicked Apple Ale

6 thick strips of bacon

1/4 cup  chopped onion

1/4 cup chopped celery

2 cloves of garlic, finely chopped

1/4 cup butter

3 cups fresh bread crumbs

2 tbls chopped fresh parsely

1 chopped jalapeno (optional)

Salt and pepper to taste


Begin by cutting a large pocket into the pork chops.











Then place them in a large bowl or resealable freeze bag and pour the two cans of Redd’s Apple Ale to cover. Refrigerate over night.

Fry the bacon.

After the bacon is done add your celery and onion using the bacon grease for cooking. Cook until almost tender, then add your garlic and cook about another 30 seconds.

Chop bacon

Add the 1/4 cup butter to the cooked onion, celery, and garlic (nobody said this was healthy).

In a bowl mix the bread crumbs, parsley, jalapeno, onion, celery, garlic, butter, and  bacon drippings.

Set aside. (Recipe up to this point can be made one day ahead and refrigerated, if you don’t add the apples).











Peel and chop apples in a medium to small dice just before stuffing the chops.











Add apples to mixture. Taste for seasoning, adding salt and pepper as needed.












Drain pork chops, blot dry with a paper towel.

Salt and pepper both sides thoroughly.

Stuff pork chops as full as you can get them.











Set grill up for indirect cooking.

Add smoking wood of your choice.

Place pork chops in the void between the coals.











Cook for about an hour or until the stuffing reaches 165f.

Now enjoy with your favorite beverage, your favorite people, and maybe some foil pack roasted cheesy potatoes.










Remember what you cook isn’t nearly as important as who you cook it with.





Posted by on October 5, 2014 in Uncategorized


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Jalapeno Glazed Pork Chops

Jalapeno Glazed Pork Chops

I’m going to give you what may be one of the quickest and easiest grilled pork chop recipes I’ve come up with. One of the beauties of this recipe is can be completely done grill side. I LOVE when I can do most if not all of my cooking without going inside for anything other than the occasional forgotten item.

Quick look:

Grill pork chops, coating with melted jalapeno jelly while cooking.


  • 1 12oz jar jalapeno jelly
  • 6 1/2 inch or so pork chops
  • cooking spray
  • olive or vegetable oil
  • salt (to taste)
  • pepper (to taste)

What we did and how we did it:

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Don’t let the cast of characters fool ya, the ingredients and technique is really quite simple.

We used chops that we cut out of nice center cut pork loin awhile back.

Begin by rinsing them under cold running water and blotting dry with a paper towel.

Then while they come up to room temperature prepare your grill for DIRECT grilling.

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If you have or are using a side burner on your grill omit this next step.

Once your coals are lit, take a small pan (NOT one of your wife’s nice pans) and cover the outside with cooking spray, dish soap will work in a pinch if you don’t have cooking spray on hand. This will protect your pan from smoke residue which is a PAIN (don’t ask) to wash off.

With your pan coated and grill hot, now place the prepared pan on the grill and spoon in the jalapeno jelly. It’s good to give it about a 5 minute or so head start on your pork chops.

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While the jelly is beginning to heat up, oil, salt, and pepper the pork chops.

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Then place the chops on your WELL OILED grill along side the jalapeno jelly. Cook for 6 minutes and flip the chops.

Now lay down a nice heavy coating of glaze on the COOKED side. By coating only the cooked side we avoid the dangers of cross contaminating our glaze, and it will be able to be used later.

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Coating again after 3 minutes, then cook for another 3 minutes for a total of 6 minutes.

Once they’re done let them stand for about 10 minutes serve the remaining jalapeno glaze on the side or give one final coating after plating, you make the call. If you fear that there may be cross contamination, simply bring to a boil and cook for a minute or two, this will once again bring it into the safe zone.

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Posted by on April 7, 2013 in Uncategorized


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A GREAT Pork Loin Sandwich

A GREAT Pork Loin Sandwich

Before I begin allow me to get this off my chest. I have REAL issues with what McDonalds call a McRib.

First there is (I’m guessing here) ABSOLUTELY NO RIB MEAT in it what so ever! From the best I can figure it’s ground up, processed, frozen, shoulder meat. Then they hide it all in a gallon of a chemistry lab that they call BBQ sauce.

With that in mind I figured we could do better, certainly not any worse.

Quick look: 1/2 an hour or so for total cooking time, 3 hours for marinating if you choose to do so. Direct grill boneless pork chops, place in warmed BBQ sauce, place on hoagie buns with grilled peppers and onions, adding more BBQ sauce.

What you will need:


1/2 cup bourbon

1/2 cup brown sugar

1/2 cup oil

1/2 cup yellow (prepared) mustard

1/2 cup Worcestershire sauce


Pork loin chops about 1/2 to 1 inch thick (or other boneless pork chop)


1 red pepper

1 yellow pepper

1 large onion

BBQ Sauce of your choice.

Hoagie rolls.

Let’s make a GREAT BBQ sandwich

Begin with by getting yourself some nice pork loin chops. I prefer to cut mine out of a pork loin myself. It’s cheaper and I can control the thickness. Not to mention it’s easy and you can freeze up what you don’t use for another cook another day.


I’d recommend a cut chop between 1/2 to 1 inch thick.

Next prepare your marinade and drop the chops in about 3 hours before cook time. You don’t really want to go much longer as this marinade really loosens up the meat.

Simply whisk the ingredients together thoroughly and pour over meat in a resealable freezer bag.

Setup your grill for direct grilling. Placing the pork chops and your choice of BBQ sauce on the grill. By warming the BBQ sauce on the grill, when you place them into the sauce they won’t drop to “refrigerator cold”

With 1 inch chops figure about 6 minutes per side flipping once. Seeing as not all pork chops are created equal, you can drop the finished ones into your BBQ sauce to slow the cooking and keep them from drying out.

While this is cooking you can begin grilling your peppers and onions. I prefer using a grill pan for this, but there is another option if you don’t have one. You can grill the peppers and onions directly on the grill, as pictured below.


We did this on two grills, however if you’re a normal person and have one grill, you can simply keep your chops warm (while adding flavor) by dropping them in the sauce and keeping them in the oven on warm.

Now simply place them on hoagie buns with the grilled peppers and onions. I also did one with raw onions and I must say it was every bit as fantastic as the the other, maybe better, but you have to grill peppers and onions to get your guest and neighbors salivating.

As you serve these to your guest, tell them “You won’t get these at McDonalds”.


Posted by on October 9, 2012 in Uncategorized


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Pork Chop Bundles.

Pork Chop Bundles.

There is NOTHING that gets me jazzed more than fresh summer produce. This recipe brings out the best of summer; peppers, onions, fresh ripe tomatoes, bacon and pork. And of course it’s quick, easy, and a great grill for a nice summer night.

What you will need:

Boneless pork chops 1/2 – 1 inch thick

Your favorite rub (optional)

1/2 a pepper per chop

1 THICK slice of onion per chop

1 THICK slice of tomato per chop

2 slices of bacon per chop

1 slice of cheddar cheese per chop

Wooden skewers soaked for about 30 minutes per chop

Grill set up for indirect cooking.

Begin by slicing your vegitables VERY thick. A quarter inch is by no means too much.

Now add a little rub to your chops if using.

Next lay 2 slice of bacon crossed on your work surface.

Then begin stacking your ingredients on top of the bacon, obviously beginning with the pork chop and ending with your pepper. VERY IMPORTANT: place the tomato on top of the onion, because as it cooks it will release it’s juices running down through the onion and adding flavor and moisture to your chops.


Bring your bacon up and wrap it around the your chop and ingredients, adding a soaked wooden skewer to hold it all in place.

Trim off the top of your skewer and place your bundles on the grill, adding the cheese after the pork chops and bacon a fully cooked.

There ya go, quick, simple and a great use of seasonal produce.


A note when platting, if you want BBQ sauce and who doesn’t, I’ve found it’s best to place it on the bottom of the plate and put your bundles on top of it. This way you don’t mess up a very appetizing looking plate.


Of course keeping with the seasonal produce theme I served them with fresh grilled corn on the cob and smokey jalapeno corn bread.


Posted by on July 28, 2012 in Uncategorized


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