Bourbon & Honey Smoked Pork Chops

• 1 c. olive oil
• ½ c. bourbon
• 3 tbsp. honey
• ½ c. lemon juice
• 1 tbsp. garlic, minced
• 1 ½ tbsp. fresh ginger, grated
• ¼ c. soy sauce
• ½ c. onion, thinly sliced
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme, chopped
• 2 tbsp. pepper
• 1 tbsp. salt
• 3 center cut pork chop
• 3 handfuls hickory smoked chips

In a large mixing bowl, combine all ingredients except pork chops and wood chips; mix well and pour into a sealable bag. Add pork and refrigerate for 12 to 24 hours, turning periodically.

Soak wood chips in water for 15 to 20 minutes before starting grill. Drain and add to coals; then heat grill to high heat and grill pork chops for 8 to 10 minutes per side, or until meat has reached an internal temperature of 165°. Remove from grill and let rest for 10 minutes before serving.