Ingredients

• 1 tbsp. olive oil
• 2 cloves garlic, pressed
• 1 tbsp. chili powder
• 1/4 tsp. cayenne pepper
• 1 c. ketchup
• 3/4 c. bourbon (like Jack Daniel’s)
• 1/4 c. molasses
• 1/4 c. cider vinegar
• 2 tbsp. dark brown sugar
• 2 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 8 1-inch-thick bone-in pork chops (about 3 pounds total)

Directions

1. Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute. Add chili powder and cayenne. Cook, stirring constantly, 1 minute.
2. Add ketchup, bourbon, molasses, vinegar, sugar, mustard, and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Season with salt and pepper.
3. Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F, 10 to 14 minutes, basting with glaze (about 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Serve with remaining glaze.