Bourbon Barrel Smoked Pork Chop with Apple, Bourbon and Bacon Chutney

July 27, 2017


Rub pork chops with BBQ seasoning and place in smoker for 30 minutes with bourbon barrel chips or other smoking wood.  Heat a skillet with oil and sear one side until it browns turn and place in 400-degree oven until it reaches desired doneness.  Serve with chutney. Serves four.

For the Seasoning:

Blend all the ingredients together.

For the Chutney:

In small sauce pot brown the bacon and then add onions and cook until translucent.  Add bourbon and reduce by half.  Add everything except the slurry and bring to simmer for 5 minutes.  Add slurry slowly until desired thickness is reached.


Pork Chops
  • 4ea. 10oz. pork chops, brine for 12 hours
  • ½ cup BBQ seasoning, recipe follows
  • 8 ounces Chutney, recipe follows
BBQ Spice
  • 4 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons basil
  • 1 teaspoon cumin
  • 6 tablespoons salt
  • 2 teaspoons pepper
  • ¼ teaspoon ground mustard
  • 4 bacon slices, chopped
  • ¼ cup onion, diced
  • 2 ounces. Jim Beam Double Aged Bourbon
  • 1 apple, core and dice
  • ½ cup sugar
  • ¼ cup apple vinegar
  • ¼ cup water
  • Slurry (equal parts of cornstarch and water)
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