- ¼ cup / 60 millilitres bourbon whiskey
- ¼ cup / 50 grams packed brown sugar
- 2 tablespoons whole-grain mustard
- 1 teaspoon pure vanilla extract
- 4 bone-in pork loin chops, each about 2,5cm thick, trim of excess fat
- Vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 Granny Smith apples, cored and cut into ½-inch wedges
- 1 tablespoon finely chopped fresh tarragon leaves
In a small bowl whisk the glaze ingredients until the brown sugar dissolves. Reserve 3 tablespoons of the glaze in a large bowl.
Lightly coat the pork chops on both sides with oil, season evenly with salt and pepper, and brush with the whiskey glaze in the small bowl. Allow the chops to stand at room temperature for 15 to 30 minutes before braaing.
Prepare the braai for direct cooking over medium heat (180°C to 230°C).
Lightly coat the apple slices on both sides with oil.
Grill the apples over direct medium heat with the lid closed, until crisp-tender and lightly charred, 4 to 6 minutes, turning once or twice. Transfer the apple slices to the large bowl with the reserved whiskey glaze, add the tarragon, and toss to coat.
Braai the chops over direct medium heat with the lid closed, until still slightly pink in the centre, 8 to 10 minutes, turning once or twice. Remove from the braai and let rest for 3 to 5 minutes. Serve the chops warm with the grilled apples.
Preparation time: 15 minutes
Braai time: 12 – 16 minutes
Braai method: Direct