Grilled Bone-In Pork Chop With Smoky Scotch Maple Glaze & Aromatic Spice Crust

12113 perdue 25 grilled bone in loin pork chop with whiskey maple glaze 2 |

Double-cut bone-in Coleman NO ANTIBIOTICS EVER Pork Chops are encrusted in a bold spice blend and grilled to a smoky char. As they finish cooking, a richly reduced Scotch and maple glaze — perfumed with coriander, fennel and toasted peppercorn — coats the meat in layers of warming aromatics and sweet heat.

SERVINGS
4

INGREDIENTS

Aromatic Spice Blend
  • ½ c. salt
  • ½ c. ground cumin
  • ¼ c. garlic powder
  • 2 tbsp. dried marjoram
  • 1 tbsp. dried thyme
  • 1 tbsp. ground black pepper
Maple Glaze
  • ½ c. coriander seed — toasted
  • ½ c. black peppercorns — toasted
  • ¼ c. fennel seed — toasted
  • 1 pt. maple syrup
  • 1 qt. whiskey (a smoky Scotch)
  • ½ c. red wine vinegar
  • 2 fresh bay leaves

INSTRUCTIONS

  1. For the aromatic spice blend: combine all ingredients together and set aside.
  2. For the maple glaze: toast spices in a dry pan until aromatic.
  3. In a sauce pot, combine whiskey, toasted spices and bay leaves. Bring to a boil and reduce by about 75%.
  4. Add maple syrup and vinegar. Bring to a boil, then lower heat to a simmer. Reduce liquid by 25%. Pass through fine-mesh sieve.
  5. For the pork chops: cut double chops from bone-in rib loins and pat dry.
  6. Liberally season on all sides with the Aromatic Spice Blend.
  7. Sear chops to achieve defined grill marks, turning to build a crosshatch and crust. When pork reaches an internal temp of about 100°F, begin to brush on maple glaze, layering thick coats and flipping for even caramelization.
  8. Cook to an internal temp of 145°F-150°F (medium), basting repeatedly. Remove from heat and allow to rest for 10 minutes before serving.

Find this recipe at:

https://colemannatural.com/kitchen/grilled-bone-in-pork-chop-with-smoky-scotch-maple-glaze-aromatic-spice-crust/