When Bobby caught on to thick-cut pork chops, they started disappearing from the walk-in refrigerator at The Lady & Sons. We both enjoy how juicy and satisfying a nice big chop is, especially since it’s not as heavy as red meat and not as easy to dry out as a thinner chop. This is a simple, tasty way to cook them. All you need to add is some grilled veggies to make a complete meal.

　　

Ingredients

serves 2 to 4

　　2 tablespoons Dijon mustard

　　1 tablespoon packed dark brown sugar

　　1 tablespoon Bourbon

　　Two 3/4 to 1-pound (1 1/4 to 1 1/2 inches thick) center-cut, bone-in pork chops

　　1 garlic clove, halved

　　The Lady’s House Seasoning (page 7) to taste

　　

Step 1

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

To make the glaze: In a bowl, mix together the mustard, brown sugar, and Bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze.

　　

Step 3

Place the chops on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the chops are slightly charred and cooked through (a hint of pink will remain in the center), 20 minutes total. Brush with the remaining glaze before serving.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.