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Glazed Double-Cut Pork Chops Recipe

Glazed Double-Cut Pork Chops

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on July 29, 2012

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    Great glaze, but I made mine with one modifications. Instead of using the prunes I chose to sub in dried cherries. It was so good a week later I doubled this recipe, preserved it, and have been giving out what I'm not hoarding for myself.

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  • on May 28, 2012

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    Outstanding! I added one step, and that was brining the pork loin chops for 6 hours with brown sugar, garlic, crushed red pepper and water. I cooked them with mesquite lump charcoal and they were incredible! The sauce is amazing!

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  • on May 11, 2012

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    Surprisingly tender! Here is what I did: omitted bourbon and prunes (didn't want to buy and have remaining amount sit in pantry and used 1 inch bone in chops (market didn't have 2 inch. I also cut the dry rub for pepper by half. Since I used only 1 inch chops, I cut my grill time per recipe by half and still took chops out at 140 degrees. The chops were still pink in the middle, so I put them back on the grill and took them out at 150 degrees (about 5-7 minutes. I also quartered the sauce and it was the perfect amount. I was a little worried that the chops were going to taste too tangy based on the way I made the sauce, but everything blended well with each other.

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  • on April 18, 2012

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    This is by far the best pork chop recipe i have ever made or eaten in a restaurant Very easy to prepare and makes you look like a champ on the grill. Kudos
    T. Blake Mitchell

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  • on March 04, 2012

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    My WHOLE family was licking there fingers for this goodness!!

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  • on February 26, 2012

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    This recipe turned out delicious! The grilled taste and the way the sauce glazed the pork chops was fabulous. Perfect seasoning marinade and sauce. Did make a lot but I froze the rest for the next time I make it.

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  • on February 10, 2012

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    We really liked this recipe. I left out the bourbon and put in extra apple juice; used a jar of baby food prunes instead of dried...easier and no need for the immersion blender (yay! one less thing to clean: Our grill bit the dust so I seared the chops in an oiled, hot cast iron skillet, then lowered the heat and used a lid 'cause the chops were really thick. Grilled would no doubt send this over the top. This one's a winner with the husband:

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  • on December 24, 2011

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    There is nothing better than a thick cut delicious pork chop off the grill. The sauce was excellent AND we had plenty left over for chicken the next night. Husband loved this one. I'll definitely be making it again!

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  • on November 14, 2011

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    That glaze is simply AMAZING... I didn't use all that pepper in the rub and I didn't have apple cider vinegar just regular white wine vinegar but it was AMAZING... Don't pass this recipe by.

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  • on August 19, 2011

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    For the person asking about the pepper, just think of it as 1 1/2 tsp of pepper on each side of the chop. I like spicy and I still didn't find these too spicy, but rather well seasoned. Look, BYOC (Be Your Own Chef and if you think that 1 1/2 tsp per side is too much, then use less. Recipes are guides, but can be altered to your taste. Baking is different because it is an exact science. Since I don't like cilantro, I skip it in recipes. As far as the prunes are concerned, just think of them as dried plumz instead. I hate prunes, but I do like plums so I tell myself that it's just dried and I use them. I wanted to know what this recipe would taste like with them and I guess they go well because the dish is so good. I hope this helps with your questions. Next time I may skip them to see if it makes a difference. Always follow your gut with recipes because sometimes there are errors.

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