Sweet Smoky Honey Bourbon Glazed Pork Chops cooking food foodie porkchops

So what do you do when you have a pork chop like that, you got a four pack of these babies and you got a nice bottle of scotch, what are you gonna do, you're gonna make a honey bourbon glazed pork chops. Stay tuned. Alright, we got a good one, we got some nice big fat pork chops, look at that. Come in with our seasoning, I already put some paprika down, yeah, yeah, that's how I talk, don't make fun of me, oh go ahead I don't care. And now we're coming in with our SPG salt and pepper, garlic, oh no actually that was my cowboy butter, I came in with the cowboy butter first, then I went in with SPG, that's right, take that pork chop fans, we're gonna add all kinds of flavors to this, and there we go, and we're gonna add some garlic to our, first I put down, actually, yeah I put down olive oil, and then butter, now garlic, because flavor has to be built, and that's what we're doing, and yeah, this is some good stuff, and go down, gonna get them all in here, you see that's the one I put a little too much paprika in, you can see a lot of that red, that'd be mine, I'm not gonna torture the rest of the family, actually I don't think, actually I ate it, it wasn't a big deal, but I was afraid when I first did it, so, there we go, and get that in there, and we're gonna flip these, but man we got, we got some good stuff coming for them, just watch, here we go, and we're gonna flip these around, and we come in with that glaze, you know, it's like a little slice of heaven, at least that's what the angels tell me, that's right here, and they come speak to me in my mind when I'm asleep at night, they say, yes, honey bourbon glaze, slice of heaven, anyway, yeah, I'm going to hell for that, here we go, there's, there's my glaze, we're gonna start putting it on there, there we go, and this is, this stuff turned out so great, and you know, my wife loves it, and my wife's like this health freak, she doesn't like, she doesn't like pork chops, she thinks they're fatty, and I said, you're married to fatty, what are you going to do about it, and there we go, we're just going to keep glazing that, flipped it like two or three times for this, and glazing it again, we're just going to keep glazing it until it's done, I keep checking the temp, you know, making sure, you know, and pork chops, like anything else, you, it's, you know, when you, pork today, can be cooked like a steak, so you're not going to 165, you're going to 130, 135, yeah, and as long as that's good, you're, you're okay, it's not going to hurt you, because today, the hogs and pigs are being fed on some good, healthy grass, unlike the old days when they were out foraging for stuff, and getting all those maggots, and whatever the hell, look at that, oh man, look at that, yeah, yeah, these things are so good, so good, that char, that just, that just adds flavor too, you know, like again, you know, good food means you just build flavor, upon flavor, upon flavor, and that's what we're doing, and then we're about to eat this, look at that, yes, I made some corn, some shaved Brussels sprouts, I know a lot of people don't like that, but we did, um, I had some, uh, little cinnamon apples I made too, and, and then, like again, that corn, and tell you what, this was one of the better meals I had in quite a while, and quite a while, I mean a week, because I keep cooking these half, one half the other, I keep coming up with these things, and they're all good, and you know what, you get to watch them, so, you just cook the damn food. Pork chop, stick it in your pork hole, stick it in your pork hole.