Shake seasoning onto both sides of chops. Wrap bacon slice (partially cooked and cooled) around chop (1 to 1 1/2′ thick). Secure with wooden toothpick. Repeat with remaining chops and bacon. Set aside. In small saucepan, combine jam, brown sugar, mustard and bourbon. Bring to a boil. Reduce heat; simmer 10 minutes. Remove glaze from heat, reserving half the glaze. Preheat Barbecue on high. Reduce heat on one side to medium. On lightly oiled grill, sear chops over high heat side. Cook chops an additional 8-10 minutes, turning occasionally and brushing with glaze. Remove chops from grill when internal temperature reaches 155°F (68°C). Tent loosely with foil an allow chops to rest 5 minutes. Remove toothpicks. Serve chops with reserved glaze.