It’s peach season in Colorado. Nothing better than grilled peaches in the summertime.
Peach Bourbon Pork Chops
- 4 1″ thick bone-in pork chops
- 2 peaches, halved and pitted
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt, plus 1 teaspoon (separated)
- 1/2 teaspoon cracked black pepper
- 2 cups peach preserves
- 1 cup apple cider vinegar
- 1/4 cup bourbon
- 6 cloves garlic, minced
- 4 teaspoons dry mustard
- 3/4 teaspoon crushed red pepper flakes
- Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl.
- Coat the pork chops with the rub, and place in a shallow baking dish.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt.
- Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning.
- Cook until the sauce thickens, about 10 minutes.
- Let the sauce cool completely
- Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature.
- Preheat your grill (or grill pan) to medium.
- Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
- Turn the pork chops over and baste the cooked side with the sauce.
- Cover and cook for an additional 3 to 4 minutes.
- Uncover and continue to cook, turn, and baste the chops every couple of minutes until done.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
- Meanwhile, place the peaches cut-side down on the grill.
- Cover and grill 1 to 2 minutes per side, or until grill marks appear.
- Serve the pork chops with the grilled peaches.