Grilled Pork Chop Recipe

Make the marinade

In a mixing bowl, whisk together brown sugar, soy sauce, apple cider vinegar, Dijon mustard, olive oil, minced garlic, thyme, black pepper and kosher salt until the brown sugar is mostly dissolved and the mixture is homogenous.

Marinate the pork

Place pork chops in a resealable plastic bag or shallow dish. Pour half of the marinade over the chops, reserving the other half for basting and finishing. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 30 minutes at room temperature.

Bring to room temperature

About 30 minutes before cooking, remove the pork chops from the refrigerator and let them come to room temperature while you prepare the rest of the components. Pat chops dry with paper towels and season edges lightly if needed.

Grill the pork chops

Preheat a grill or grill pan to medium-high (about 400°F / 205°C). Oil the grates lightly. Sear chops 4-5 minutes per side for 1-inch thick bone-in chops (until an instant-read thermometer reads 140-145°F when inserted near the bone). During the last 1-2 minutes of cooking, brush the reserved marinade over the chops and add 1 tablespoon butter to the pan or brush melted butter on the chops to glaze. Remove chops to a cutting board and tent with foil; rest 5-8 minutes (internal temperature will rise a few degrees).

While pork marinates, start the chutney. In a small saucepan over medium heat, melt 1 tablespoon butter. Add chopped red onion and sauté 3-4 minutes until softened. Add diced apples and cook 3-4 minutes until they begin to soften.

Stir in brown sugar, raisins, cinnamon, red pepper flakes and salt. Pour in bourbon and apple cider vinegar. Bring to a simmer, reduce heat to low and cook 10-12 minutes, stirring occasionally, until apples are tender and mixture has thickened to a chutney consistency. Taste and adjust salt or sweetness. Keep warm; the chutney can be made ahead and reheated gently.

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with a little olive oil, wrap in foil and roast 30-35 minutes until soft and fragrant. Alternatively, boil garlic with the potatoes for a milder result.

While garlic roasts, place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.

Squeeze roasted garlic cloves from the head into a small bowl and mash into a paste. Return drained potatoes to the pot or a warm bowl. Add butter, warmed milk (or half-and-half), mashed roasted garlic, and sour cream if using. Mash to desired texture with a potato masher or ricer. Season with salt and pepper to taste. Keep warm until serving.

Trim and prepare chosen seasonal vegetables so they cook evenly (snap asparagus, trim broccolini, peel baby carrots if necessary). Toss vegetables with olive oil, salt and pepper.

For quick-roast method: Spread vegetables on a baking sheet and roast in the 400°F oven (can be done while garlic roasts) for 10-15 minutes until tender-crisp and slightly caramelized, shaking pan halfway through. For grilling: grill over medium-high heat 3-6 minutes per side until charred in spots and tender. Finish with a squeeze of lemon if desired.

Slice pork chops across the bone if desired. Spoon a generous tablespoon or two of warm bourbon apple chutney over or beside each chop. Plate a scoop of roasted garlic mashed potatoes and a portion of roasted/grilled seasonal vegetables alongside.

Garnish potatoes and vegetables with chopped parsley and place a small pat of butter on the hot pork chop (optional) to finish. Serve immediately.