I made this dish twice last week and loved it both times. It combines direct and indirect cooking to grill the sauce onto thick pork chops.
After brining the chops, rinse and season with salt and pepper set up your Egg for 450f direct. In a grill safe pot or stoneware, put in the ingredients for the baste/dip/bath.
1/4 cup bourbon
1/4 cup dried cherries, diced
2 Tbsp brown sugar
2 Tbsp Honey
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp fresh thyme
Now grill your chops 4 minutes per side for a total of 8 minutes, rotating 90 degrees half way through each side.
During the last turn, put the baste onto the Egg to warm up.
Stir the baste with your tongs to mix it up together and then add the pork chops, flipping to coat both sides.
Now cook for another 10-15 minutes until the chops hit an internal temp of 140-145f. During this time, keep switching back and forth from the baste pan back to direct grilling a minute or two at a time.
This has been our favorite pork chop this year. The sauce cooks onto them by going back and forth.
Bush Beans is sponsoring my May BBQ Giveaway, you have until tonight at midnight to ENTER AT MY BLOG
. The prize pack includes:
-Emile Henry "Flame" series bean pot
-Rosle basting brush
-Bush Beans spatula
-Bush Beans can opener
-Bush Beans apron
-Bush Grillin' Beans
The bean pot alone is about $130 so this is a nice package. I like that they made mine match the Big Green Egg. Their rep said they did that on purpose so I have to give them props :P