Pork

Seared Bone-In Pork Loin Chop with Bourbon Glaze

Seared pork chop covered with a dark bourbon glaze on a plate
ByJin Weidong
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Big horn Outdoors® Recipe

A thick-cut pork chop seared hot and fast, then drenched in a sweet, smoky bourbon glaze — a quick infrared showstopper from your Bighorn Infrared Grill.

Related product: Shop 16-inch Portable Infrared Steak Grill.

🔥 HeatHigh
⏱️ Total Time~45 min
🍽️ Servings1–2
Equipment
Big Horn Outdoors® Infrared Grill · small saucepan · tongs

Ingredients

  • The Pork
  • 1 thick-cut bone-in pork loin chop (1½–2 inches thick)
  • Jonathan BBQ Cookout Dust rub
  • Bourbon Glaze
  • ¼ cup bourbon
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp butter

Instructions

1
Season & rest. Season the pork chop generously on all sides with Jonathan BBQ Cookout Dust. Let it rest for 20–30 minutes while the grill preheats.
2
Preheat. Preheat your Infrared Grill to high.
3
Sear. Sear the pork chop, flipping every 30–60 seconds, until the internal temperature reaches 140°F.
4
Simmer the glaze. While the pork cooks, combine the butter, bourbon, brown sugar, and soy sauce in a small saucepan. Simmer over medium heat for 5–7 minutes until slightly thickened.
5
Rest. Remove the chop from the grill and let it rest for 5–10 minutes — the internal temperature will rise to 145°F.
6
Glaze. Pour the bourbon glaze over the chop to coat it generously.
7
Serve & enjoy. Slice and serve hot.
💡 Chef's Tip

Don't rush the rest — carryover cooking takes the chop from 140°F to a perfect 145°F off the heat, keeping it juicy instead of dry. Spoon any extra glaze over the sliced meat at the table.

Explore more in the Grill Buying Guides.

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