Dry Brined Pork Chops with Grilled Fruit and a Honey Bourbon Glaze

When simply cooked, whether it be grilled or pan fried, pork chops aren't the tastiest piece of meat going around. However when prepared correctly and served with a little sweetness their flavour can come alive. One preparation technique that works wonders on most cuts of meat, including pork, is dry brining. Dry brining any meat will result in a juicer, more flavoursome and a more tender meat. You can find Meathead Goldwyn's detailed article on the technique here.

Grilling fruit caramelises their sugars creating an even sweeter and greater flavour. There's no secret to the preparation... simply cut the fruit in half, remove the pip, brush with oil and grill for two minutes each side. Not only is grilled fruit great alongside meat but it's also amazing as a dessert or in a cocktail.

Weber barbecues are perfect for grilling your tasty chops and fruit. The Outdoor Chef has the full range in store including the original Kettles, WeberQ, Genesis, Pulse and the top of the range Summits. To ensure you hit the perfect internal temperature of the pork they stock a selection of meat thermometers and probes from the handheld Weber thermometers and iGrills to the Thermoworks' ThermoPop and Thermapen.


for the pork and fruit

  • 6 pork chops (the thicker the better)

  • mayonnaise

  • SmokeyQ Chipotle Rub or Rib Rub

  • 3 plums, halved and pitted

  • 3 nectarines, halved and pitted

  • olive oil

  • honey

  • spring onions (scallions) for garnish

for the glaze

  • 1/3 cup honey

  • 2 tbsp bourbon

  • 1/4 cup apple juice

  • 2 tsp Dijon mustard


  1. Dry brine the pork at the ratio of 1 tsp per kilo for at least 6 hours, preferably overnight.

  2. Fire up your barbecue to a medium high heat and prepare for direct grilling.*

  3. Whilst your barbecue is preheating make the glaze by adding all the ingredients to a small pot and simmer for about 8 minutes.

  4. Lightly brush the chops with mayo and, if using, apply your favourite seasoning.**

  5. Grill the chops until the internal temperature of the meat reaches 120f/52c and baste with the glaze. Turn the chops and baste the other side.

  6. When the internal temperature of the meat reaches145f/63c take off the grill and rest while you grill the fruit.

  7. Brush the fruit pieces with oil and grill both sides for approximately 2 minutes per side.

  8. Serve and drizzle the fruit with a little honey and finely chopped scallions.

  9. Enjoy your honey bourbon glazed pork chops with grilled fruit!

* If you can find pork chops an inch thick or greater you can reverse sear the chops. Read our article on the reverse sear technique here.

Photos and recipe by Messy Benches. Visit www.messybenches.com

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