Bourbon-Glazed Pork Chops
1/2 cup firmly packed light brown sugar
3 Tbsps Dijon mustard
2 Tbsps soy sauce
2 Tbsps bourbon
1/2 tsp salt
1/4 tsp pepper
6 (1-inch-thick) bone-in pork chops

Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once. Remove pork from marinade, reserving marinade. Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once. Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.

My notes: I made the mistake of sauteeing the chops in the marinade....way too sweet! Next time I'll follow the directions and stick them on the grill, cooking the remaining marinade separately. The flavor was good, but just a little overpowering. I also used boneless chops, which might have made a difference.