Prepare PK 360 Grill or any other type grill for 2-zone cooking.
Trim excess silver skin and fat from Pork Loin (1).
Cut loin into 3” wide double cut sections and make a shallow cut down the center of each portion.
Flatten the portions into one Butterflied Steakhouse Chop.
Season each side with Killer Hogs The A.P. Rub (1/4 cup) and Killer Hogs Steak & Chop Rub (2 tablespoon).
In a small saucepot over medium heat add Salted Butter (8 tablespoon), Brown Sugar (1/4 cup), Honey (2 ounce), Bourbon (2 fluid ounce), and Dijon Mustard (1 tablespoon). Stir until combined and reduce by half about 8 minutes. Remove from heat and allow to cool.
Place each chop on direct grilling side of grill grate. Cook for 2 minutes and twist chops 90 degrees F (32 degrees C) and grill an additional few minutes.
Flip each chop over and move to the indirect side of the grill. Continue to cook until internal temperature reaches 130 degrees F (54 degrees C).
Place each chop over the direct heat side of the grill and baste with Bourbon Butter mixture. Remove from heat once internal temperature reaches 135 degrees F (57 degrees C) instant read thermometer.
Rest chops for 5-10 minutes before serving. Enjoy!