Grilled Pork Chops Glazed in Bourbon Sauce, Roasted Carrots and Tortellini

I like using bone-in pork chops on the grill.  The quality is improved by brining the pork for several hours before grilling.

Bourbon Sauce
2-3 Tbsps of brown sugar
1-2 Tbsps of sorghum syrup
2-3 Tbsps of whole grain mustard
2-3 Tbsps bourbon
1 Tsp butter

- Mix the first four ingredients together and blend until liquified
- Heat the mixture on the stove top or microwave and bring to a boil.  (about 30 secs at full power in the microwave).  The objective of this step is remove the astringent flavor of the alcohol from the bourbon.
- Blend the butter into the warm mixture and let cool.  The sauce will thicken as it cools.

Roasted Carrots
- Peel and trim 2-3 carrots per person.  Leave whole
- Lightly coat with olive oil
- Season with a little cumin and / or nutmeg
- Roast at a low temperature on the grill for 15-20 minutes.  If the carrots begin to char, loosely wrap in aluminum foil and move to the coolest part of the grill

Tortellini
Purchased at Costco, Prepare according to the package directions
To serve, toss with a little high-quality olive oil and freshly grated Parmesan cheese

Grilled Pork Chops
- Liberally season the pork chops with salt and pepper
- Heat the grill to "rocket" hot
- Grill the pork chops 2-3 minutes on each side (to an internal temperature of about 120 degrees)
- Brush the bourbon sauce on each side of the meat and grill for about another minute.  Continue to cook the pork to about 130 degrees.
- Let rest for a few minutes before serving