Chargrilled Berkshire Pork Chops Recipe

Bring to temperature

Remove pork chops from the refrigerator 30–45 minutes before cooking so they come close to room temperature; this promotes even cooking.

Pat the chops dry very well with paper towels. Dry surface helps achieve a good char.

Season both sides of each chop evenly with kosher salt (about 1/2 tsp per side total), freshly ground black pepper, garlic powder, and smoked paprika. Rub the olive oil evenly over each chop to promote browning and prevent sticking.

Preheat your broiler with an oven rack 6–8 inches from the broiler element (or preheat a very hot cast-iron grill pan over high heat on the stovetop). If using oven broiler, line a rimmed sheet pan with foil and set a wire rack on the pan to allow airflow around the chops.

Make the glaze

In a small saucepan over medium heat, melt the unsalted butter. Add the minced shallot and cook 1–2 minutes until softened but not browned.

Add the brown sugar and stir until it begins to dissolve, about 1 minute. Carefully add the Elijah Craig bourbon (stand back briefly as alcohol may flame). Stir to combine and let the mixture reduce for 1–2 minutes to cook off a portion of the alcohol.

Stir in the apple cider vinegar, low-sodium soy sauce, and Dijon mustard. Reduce heat to low and simmer gently for 3–4 minutes, stirring occasionally, until the glaze thickens slightly.

If the glaze becomes too thick, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until it reaches a brushable, syrupy consistency. Season with freshly cracked black pepper to taste. Keep warm over the lowest heat setting or transfer to a heatproof bowl and cover.

Char or broil the chops

If using a broiler: place the sheet pan with the wire rack and seasoned chops under the preheated broiler. Broil for 4–5 minutes per side for 1 1/2–2" chops for medium (internal temp 140–145°F / 60–63°C). Watch closely to achieve a deep char without overcooking. If using a hot cast-iron pan or outdoor grill: sear on high heat 3–4 minutes per side, then move to indirect heat or lower the pan heat and continue cooking until the same internal temperature is reached.

During the last 1–2 minutes of cooking on the second side, brush a generous layer of the warm Elijah Craig bourbon glaze onto the top of each chop. Return to heat just long enough for the glaze to set and become glossy—do not cook so long that the sugar burns.

Use an instant-read thermometer inserted into the thickest part (not touching bone) to confirm 140–145°F (60–63°C) for medium. Note residual carryover will raise temperature slightly while resting.

Transfer chops to a clean cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute.

Finish & serve

After resting, give each chop a final light brush of the glaze. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing on the side. Serve immediately.