Bobby Deen’s Special Thick-Cut Garlic Pork Chops with Bourbon Glaze
Serves 2 to 4
*2 tablespoons Dijon mustard
1 tablespoon packed dark brown sugar
1 tablespoon Bourbon
Two 3/4- to 1-pound (1 1/4 to 1 inches thick) center-cut, bone-in pork chops
1 garlic clove, halved*
The Lady’s House Seasoning to taste
1. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. To make the glaze: In a bowl, mix together the mustard, brown sugar, and Bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze.
3. Place the chops on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the chops are slightly charred and cooked through (a hint of pink will remain in the center), 20 minutes total. Brush with the remaining glaze before serving.
The Lady’s House Seasoning
Makes 1 Cups
*1 cup salt
1/4 cup freshly ground black pepper
1/4 cup garlic powder*
In a small bowl, combine the salt, pepper, and garlic powder. Transfer to an airtight container and store at room temperature for up to 6 months.