Bacon Wrapped Brown Sugar Bourbon Pork Chops with Sweet Cajun Heat Hasselback Sweet Potatoes
This savory recipe will pack all your favorite meat into one bite. Don't forget to try these delicious sweet potatoes while you've already got your Pit Barrel® smokin'!
2/3 cup bourbon
2 tbsp soy sauce
6 tbsp brown sugar
4 tbsp apple cider vinegar
6 cloves garlic, minced
2 tbsp molasses
2 tbsp ginger, grated
2 tbsp Dijon mustard
1 tbsp cornstarch (mixed with 1 tbsp water for slurry)
3 thick cut pork chops
6 slices bacon
2 extra large (or 4 large) sweet potatoes
3 tbsp melted butter
2 tbsp Demerara Sugar (or Brown Sugar)
½-3/4 tbsp Cajun seasoning
Mix all ingredients except the cornstarch, bacon and pork chops into a small sauce pan.
Heat until brown sugar has dissolved and ingredients are mixed well.
Divide this mixture in 2 equal parts and let them cool.
Once cool, marinate pork chops in one of the divided mixtures for at least 4 hours or overnight.
Light Pit Barrel® according to directions, cook with rod out.
Remove Pork Chops from marinade and wrap in bacon, securing with tooth pics. You may need only 1 slice of bacon per pork chop, depending on the size of your chops and length of bacon.
Grill marinated pork chops until desired doneness, at least 145 degrees internal temperature.
While the pork chops are cooking, add the second half of the divided mixture into sauce pan.
Whisk in Cornstarch slurry and then bring to gentle simmer until sauce is thickened to create Brown Sugar Bourbon Sauce.
Plate cooked pork chop and spoon some of the Brown Sugar Bourbon sauce on top.
Cut sweet potatoes in hasselback style.
Place sliced potatoes in cast iron pan
Pour melted butter over potatoes, trying to get some of the butter into the cuts in the potatoes.
Mix sugar and Cajun seasoning and sprinkle over the potatoes, working it into the cuts in the potatoes.
Place cast iron pan on grate in the Pit Barrel® Cooker and smoke until potatoes are tender with an internal temperature of approx. 210°
Remove from Pit Barrel®, serve and enjoy!