BACON WRAPPED BROWN SUGAR BOURBON PORK CHOPS WITH SWEET CAJUN HEAT HASSELBACK SWEET POTATOES
This savory recipe packs all your favorite flavors into one bite. Don’t forget to try these sweet potatoes while your Pit Barrel® is smokin’!
Author: Owen Quirk @aweebitquirkybbq
INGREDIENTS
BOURBON PORK CHOPS
- 2/3 cup bourbon
- 2 tbsp soy sauce
- 6 tbsp brown sugar
- 4 tbsp apple cider vinegar
- 6 cloves garlic, minced
- 2 tbsp molasses
- 2 tbsp grated ginger
- 2 tbsp Dijon mustard
- 1 tbsp cornstarch (mixed with 1 tbsp water)
- 3 thick-cut pork chops
- 6 slices bacon
SWEET CAJUN HASSELBACK SWEET POTATOES
- 2 extra-large (or 4 large) sweet potatoes
- 3 tbsp melted butter
- 2 tbsp Demerara or brown sugar
- ½–¾ tbsp Cajun seasoning
DIRECTIONS
BOURBON PORK CHOPS
- Combine all ingredients except cornstarch, bacon, and pork chops in saucepan.
- Heat until sugar dissolves and mixture is well combined.
- Divide mixture in half and let cool.
- Marinate pork chops in one half for at least 4 hours or overnight.
- Light Pit Barrel® (rod out) according to instructions.
- Remove chops, wrap in bacon, and secure with toothpicks.
- Grill until internal temperature reaches at least 145°F.
- Add remaining sauce mixture to saucepan.
- Whisk in cornstarch slurry and simmer until thickened.
- Plate pork chops and spoon bourbon sauce over top.
HASSELBACK SWEET POTATOES
- Slice sweet potatoes in hasselback style.
- Place in cast iron pan.
- Pour melted butter over potatoes, working into cuts.
- Mix sugar and Cajun seasoning; sprinkle into cuts.
- Smoke in Pit Barrel® until tender (approx. 210°F internal).
- Remove, serve, and enjoy!
