Recipe By: John Malik, Augusta Grill, Greenville, SC
2 ounces bourbon
2 ounces Worcestershire
1 handful juniper berries, crushed
Freshly crushed black pepper
Pinch of rosemary, thyme, sage, chopped
1/4 cup olive oil
Marinade the pork chops for 2 to 3 hours.
APPLE CIDER GLAZE:
2 tablespoons honey
1 cup brown sugar
3 cups apple cider
1/2 cup cider vinegar
1 clove garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
1 teaspoon ground black pepper
Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small sauce pan and add thyme, sage, and pepper and cook over medium heat for 15 minutes.
Remove herbs and reserve for pork chops.
Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with cider glaze until desired temperature. Medium temperature is 15 to 18 minutes. Garnish with a rosemary sprig.