1

To make the sauce: In a medium saucepan over medium-high heat, melt the butter. Add the onion and cook until tender, about 3 minutes, stirring occasionally to prevent browning. Add the garlic and cook for 1 minute more, stirring occasionally. Remove the saucepan from the heat, carefully add the bourbon, and return the saucepan to the heat [watch out; it might flame]. Once the flame subsides, reduce the heat to medium and add the beef stock and cream. Simmer until about 1/3 cup liquid remains, 15 to 20 minutes, stirring occasionally [times will vary depending on the diameter of your pan]. Add the thyme. Season with salt and pepper to taste.

2

To make the rub: In a small bowl, mix the rub ingredients with your fingertips.

3

Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the chops with oil and season evenly with the rub, pressing the spices into the meat. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from the grill and let rest 3 to 5 minutes. Bring the sauce to a simmer and

4

Serve warm with the chops.