"Chops that are 1 1/2-inch thick will serve two people unless they’re big eaters (like me). Or, if each person needs their own bone to gnaw on (again, like me)."
- 1–2 bone-in pork loin chops, 1 1/2-inch thick (T-bone or rib chops)
- 1 cup wood chips, soaked in water for one hour (oak chips are best, or hickory, apple, cherry or pecan)
- For the marinade:
- Juice and zest of 1 lemon
- 1/4 cup Knob Creek bourbon
- 1 tablespoon fine sea salt (or 1 1/2 tablespoons kosher salt)
- 1 tablespoon sugar
- 1/2 cup vegetable oil
- For the glaze:
- Juice of 1 lemon
- 2 tablespoons Knob Creek bourbon
- 1/4 cup brown sugar
- 1/2 teaspoon fresh ground black pepper
To make the marinade, whisk the lemon juice and zest, bourbon, salt and sugar until salt and sugar are dissolved, about one minute. Whisk in the oil in a slow stream. Put the pork chops in a baking dish in a single layer, and pour the marinade over them. Turn to coat. Put the dish in the refrigerator, and let the chops marinate, turning occasionally, for at least an hour, but preferably four hours.
Set the grill up for two-zone cooking; one side should be medium-high heat, the other side no heat. Preheat the grill to medium high. When grill is hot, brush the grates clean with a grill brush.
While the grill is heating, prepare the glaze. Mix the glaze ingredients in a small saucepan. Bring it to a boil, reduce the heat, and simmer until it is a thick glaze.
Remove chops from marinade, and pat dry with paper towels. Place the chops on the grill over medium-high heat, and sear them for about two minutes. Flip, and sear the other side for two minutes, applying glaze as you sear. Flip again, rotating 90 degrees, for diamond-pattern grill marks. After six to eight minutes of total searing time and with glaze on both sides, finish over indirect heat. When the chops are moved to indirect heat, add the soaked wood chips, close the lid, and cook until the chops reach 135°F internal temperature, about eight more minutes. Brush the chops again with the glaze, and remove to a platter. Let the chops rest for 10 minutes before serving.