If you are lucky enough to live where cherries grow each June – you are going to love this recipe. If you have to use frozen cherries – it’s still going to be amazing! These Cherry Bourbon Grilled Pork Chops are pretty hard to mess up and really taste just amazing. Marinating the chops on top of making a sauce from the marinade is the real reason you get juicy, delicious pork every time.
You could make these pork chops without the sauce but WHY? You are going to fall in love when you taste the delectable cherry bourbon BBQ sauce. You could just make the BBQ sauce on its on if you wanted to. You would just combine the marinade ingredients with the broth and tomato puree. It would be great on chicken, with ribs, as a dip…you name it! You will want to go pick pounds and pounds of cherries every season and pit them and then freeze them so you can have it all year round. You need a dark cherry for this sauce – with lots of tart. So lamberts, and bings are your best bet.
I made this along side my Texas Slow Cooker Beans. Because – I mean – pork and beans—- does it get better than that? The sauce also adds something extra to these beans to make them even better. About the only missing is a nice fat sweet corn on the cob smothered in butter!
Now Let’s Get Cookin’!
Cherry Bourbon Grilled Pork Chops
- 8 Pork Chops bone-in
- 1 cup Broth chicken or beef
- 1 15oz can Tomato Puree
For the Marinade
- 1½ Lambert Cherries pitted
- 1 cup Bourbon
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- 2 Garlic Cloves minced
- 1 tbsp Honey
- 1 tsp Minced Onion
- In a gallon-sized zippered bag, add marinade ingredients, Mix together and then add pork chops. Place in refrigerator for at least 30 minutes (up to 24 hours).
- Preheat grill or grill pan to medium-high,
- Place pork chops on grill. Reserve marinade.
- In a sauce pan over medium-low, add tomato puree, broth and reserved marinade. Let simmer while chops cook.
- Cook chops for 8 minutes on each side then remove from heat. Serve with sauce poured over.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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