When the first cool evenings show up, fire up the grill and make dinner feel like an occasion. These pork chops get a bold, peppery-garlic crust from Brunk Black Blend BBQ Rub, then meet caramelized pears, maple, bourbon, and a hit of mustard. The whole plate lands somewhere between backyard BBQ and cozy fall supper.

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • 2 tablespoons olive oil, plus more for the grill grates
  • 2 tablespoons Brunk Black Blend BBQ Rub
  • 3 firm-ripe pears, cored and cut into wedges
  • 1 tablespoon pure maple syrup
  • 2 tablespoons bourbon or apple cider
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh sage, plus a few leaves for serving
  • 1/3 cup toasted pecans, roughly chopped

Instructions

  1. Season the chops. Pat the pork dry, rub with the olive oil, and coat all over with Black Blend. Let it sit at room temperature for 15 to 20 minutes while the grill heats.
  2. Build a hot zone. Heat a gas or charcoal grill to medium-high, about 400 to 450°F. Clean and oil the grates. Set up a cooler zone if your chops are thick or your grill runs hot.
  3. Grill the pork. Cook the chops over direct heat for 4 to 5 minutes per side, rotating once for handsome grill marks. Move to the cooler zone if needed and cook until the thickest part reaches 145°F. Rest on a plate for 5 minutes.
  4. Char the pears. While the pork rests, brush the pear wedges with the maple syrup and grill for 1 to 2 minutes per side, just until lightly marked and tender at the edges. Remove to a plate.
  5. Make the pan sauce. Place a cast-iron skillet on the grill or stovetop over medium heat. Add the bourbon and vinegar, simmer for 1 minute, then whisk in the mustard and butter. Stir in the chopped sage and any juices from the resting pork.
  6. Finish the plate. Spoon the warm sauce over the chops, pile on the grilled pears, and shower with toasted pecans and fresh sage. Serve while the edges are still sizzling.

Brunk tip

Black Blend already brings the pepper and garlic, so skip extra salt until you taste the finished sauce. For an alcohol-free version, use apple cider in the pan sauce; it gives the pears an even bigger fall flavor.