Smoked Pork Chops with Bourbon Apple Jam

Smoked Pork Chops with Bourbon Apple Jam

Courtesy of Chef Brian Jupiter. Cocktail pairing: Bulleit Rye Apple Pie Old Fashioned.


  • Pork Chop
  • 6 pork chops 1-inch thick, boneless, about 2-3lbs

  • 1 Tbsp brown sugar

  • 4 cloves garlic, minced

  • 1 tsp dried oregano

  • 2 tsp kosher salt

  • 1 Tbsp Soy Sauce, Low Sodium

  • 1 Tbsp Worcestershire sauce

  • 1 tsp ground coriander

  • ½ tsp dried mustard

  • 1 tsp ground black pepper

  • Bourbon Apple Jam
  • 2 qt Apple, Diced

  • 1 Qt Onion, Diced

  • ¾ C Bulleit Bourbon

  • 1 C Water

  • 1 lb Brown Sugar

  • 1 C Granulated Sugar

  • 5 ea Gelatin Sheet (Bloomed)


  • Pork Chop
  • Preheat smoker to 200F-220F
  • Mix Worcestershire and soy sauce. Rub mixture on pork chops
  • Mix dry ingredients and season pork chops on both sides
  • Place the chops in the smoker and smoke over indirect heat for about 1 ½ – 2 hours. The internal temp should be 140F-145F.
  • Remove the chops from the smoker and let rest for 5 minutes before serving
  • On the Grill: Preheat gas grill to 350F. Season as recipe notes. Grill 7-8 minutes on each side. Let rest for 5 minutes before serving.

  • Bourbon Apple Jam
  • Bloom gelatin sheets in cold water and set aside
  • Add all the remaining ingredients to a heavy bottom pot, stir often and allow to come to a boil
  • Reduce heat to simmer and cook until the onions are fully cooked, about 30-45 minutes
  • Remove from heat, stir in bloomed gelatin and cool


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