I removed the fat cap and associated silver skin from this section of pork loin and cut it into four two-inch boneless chops.
Ingredients-Pork Chops4 2-inch boneless pork chops
Your favorite salt, pepper & garlic rub (SPG)
Your favorite steak rub
Ingredients- Bourbon Butter Glaze½ Stick salted butter
¼ Cup brown sugar
¼ Cup honey
1 Tablespoon Dijon mustard
1 Shot of Kentucky bourbon
Directions-Bourbon Butter Glaze- In a small sauce pot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard.
- Stir until combined and reduce by half, about 8 minutes.
- Remove from heat and allow to cool.
Directions-Pork Chops- Brine the chops. See Basic Brine.
- Build a two-zone charcoal fire. Add three or four chunks of your favorite smoking wood (I used Apple).
- Season each side of the chops liberally with the SPG and the steak rub.
- Let the seasonings set for at least 5-10 minutes.
- Put the chops over the direct heat, close the lid and brown both sides.
- Move the chops to the indirect side of the grill. Close the lid.
- Paint the chops liberally with the glaze when they are at 130°F internally.
- Close the lid and let the glaze set.
- After 5-6 minutes the chops should be near 135°F internally. They’re done.
- Let the chops rest about 10 minutes to allow the carry-over heat to raise the internal temperature to 140-145°F.
- Serve.
