1. Start by patting your pork chops completely dry—this is crucial for achieving a proper sear. Season both sides generously with salt and black pepper. Then sprinkle the smoked paprika and garlic powder evenly across each chop. Drizzle with olive oil and rub everything in, making sure every surface gets coated. This dry rub creates the foundation for your Bourbon Glazed Pork Chops.

2. Pour bourbon into a small saucepan and bring it to a simmer over medium heat. Add the brown sugar, soy sauce, minced garlic, and Dijon mustard. Stir until the sugar dissolves completely. Let this mixture simmer for a few minutes—you want to reduce it slightly and let the flavors deepen. In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk this into your bourbon mixture while cooking. Keep stirring until the Bourbon Glazed Pork Chops glaze thickens and coats the back of a spoon. It should be glossy and rich, not overly thick.

3. Heat your grill to medium-high temperature. Once hot, place the seasoned pork chops on the grates and resist the urge to move them around. Let them sit for about 4 to 5 minutes per side, depending on thickness. You’re aiming for an internal temperature of 145°F (63°C). A meat thermometer takes the guesswork out of doneness.

4. During the final few minutes of cooking, brush the bourbon glaze generously over each chop. Flip and brush the other side. This allows the glaze to caramelize slightly over the heat, creating a gorgeous mahogany exterior that’s simultaneously sticky and flavorful.

5. Remove your Bourbon Glazed Pork Chops from the grill and place them on a warm plate. Let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping everything moist. Spoon any remaining glaze over the top just before serving.