Grilled Bacon Chops With Apricot Bourbon Glaze Recipe 475

Steps:

• Shake seasoning onto both sides of chops. Wrap bacon slice around chop and secure with wooden toothpick. Repeat with remaining chops and bacon, set aside. In small saucepan, combine jam, brown sugar, mustard and bourbon, bring to a boil. Reduce heat; simmer 10 minutes. Remove glaze from heat; reserve half the glaze. Preheat barbecue on high. Reduce heat on one side to medium. On lightly oiled grill, sear chops over high heat side, 2-3 minutes per side. Slide chops over to lower heat side. Cook chops an additional 8-10 minutes, turning occasionally and brushing often with glaze. Remove chops from grill when internal temperature reaches 155˚F (68˚C). Tent loosely with foil and allow chops to rest 5 minutes. Remove toothpicks and serve chops with reserved glaze.

Steps:

• In a small saucepan, mix bourbon, brown sugar, mustard and garlic; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened., Mix onion powder, salt and pepper; sprinkle over pork chops. Grill, covered, over medium heat or broil 4 in. from heat 3-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

Steps:

• In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.