These are not for your Whole 30 journey.  You could definitely use the first part of the recipe to make some great grilled chops (skip the sweetener in the rub) but, they’re delicious and the sauce is so good!  Beware: it makes well over two cups of sauce! Guess, you’ll just have to do some more grilling!

Glazed Pork Chops

Serves/ Yield: 4

Prep Time:  45 minutes

Cook/ Assembly Time: 1 hour 5 minutes

Total Time: 1 hour 50 minutes

Ingredients:

• Kosher salt
• ¼ cup coarsely ground black pepper
• 2 Tbsp. honey, molasses, or coconut sugar
• 2 tsp. smoked paprika
• 4 bone-in pork chops (about 1 pound each)
• oil, for the grill

• 4 Tbsp. unsalted butter
• 2 cups diced onions
• 1 cup apple cider vinegar
• 1 ½ cups ketchup
• 1 ¼ cups apple juice
• 1 cup maple syrup
• ½ cup bourbon
• ½ cup raisins
• ¼ cup Worcestershire sauce
• ¼ teaspoon cayenne pepper
• Kosher salt and freshly ground
• black pepper

Recipe:

Prepare the pork by mixing 2 tablespoons salt, the black
pepper, coconut sugar and paprika in a bowl, then rub all over the chops. Wrap in
plastic wrap and refrigerate 2 to 4 hours.

While the chops marinate, prepare the sauce.  Melt the butter in a saucepan over medium
heat, then add the onions and cook until translucent, about 4 minutes. Stir in
the vinegar and coconut sugar until dissolved. Add the ketchup, apple juice,
syrup, bourbon, raisins, Worcestershire sauce, cayenne, 1 tablespoon salt and 1
½ teaspoons black pepper and bring to a boil. Reduce to a simmer and cook
until thickened, about 30 minutes. Puree with an immersion blender or in a
regular blender.

Preheat a grill to medium. Brush the grates with the oil. Place
the chops directly over the heat and grill until cooked halfway through – about 5 minutes. When you turn the chops place them on a cooler section of the
grill. Cover and cook until a thermometer inserted into the thickest part
registers 140 degrees F to 145 degrees F, 15 to 20 minutes.

Uncover and brush the chops on all sides with the prepared
sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a
cutting board and brush with more sauce. Tent with foil and let rest 10
minutes. Serve with more sauce.