| Level: | Easy |
| Total: | 1 hr 13 min |
| Prep: | 25 min |
| Inactive: | 25 min |
| Cook: | 23 min |
| Yield: | 4 servings |
Ingredients
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
- Peach-Mustard BBQ Sauce, recipe follows
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
- 1/2 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 3/4 cup peach jam or preserves
- 1 tablespoon bourbon
- 1/2 teaspoon kosher salt
Instructions
- Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
- Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
- Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
- To serve: Drizzle the chops with more sauce and serve.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
- Yield: about 1 1/4 cups
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 627 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 44 g |
| Cholesterol | 160 mg |
| Sodium | 787 mg |
Reviews
Delicious! Used whiskey as that is what I had. Will make this again
So flavorful … the slaw is delicious and will make by itself to take to cookouts YUM !
I made this for 2 of us – very easy and good. The sauce is not particularly strong nor does it penetrate the pork chop very much but still a good result.
Just the right mix of flavours and kept the chops moist. I substituted apricot jam for peach, rum for bourbon, just used dijon mustard and regular vinegar. Enough for 6 large chops. Will use this again.
These pork chops are absolutely AMAZING! The flavors were great and they were extremely moist even with the changes that I had to make. We didn’t have any whole-grain mustard so I just used 3/4 cup of dijon and I didn’t have any burbon so I just left it out. The weather had moved in so the oven became my makeshift grill. I seared the outside in a cast iron skillet then placed the chops on an oven rack with a pan on the next rack down to catch the drippings. Oven was set at 475 then about half way through cooking moved down to 400. Near the end I basted the chops every 2 minutes instead of every 5. This recipe was extremely easy to follow and it was the best pork chop I have ever had! I will definately be making this again!
Excellent, the perfect combination of flavors!
We really enjoyed these. They were tasty and moist. To those who ended up with a dry pork chop… Make sure you have the right thickness and also you really need to know how to grill with direct and indirect heat and monitor carefully. You just throw it on the grill then ya you will end up with dry pork chops. It’s about technique 🙂
Just a few adjustments: Brined the pork chops for two hours and cooked inside in cast iron skillet and oven finished. The sauce was incredibly tasty. Awesome recipe!
Chops were moist and very flavorful. We did have sauce leftover. Will probably cut the recipe in half next time.
This was sooooo good. The key is to buy really good pork chops at least 1 1/2″ thick and I think the bone in chop is the best for this type of grilling. Use a good quality of peach preserves too. Made the recipe exactly as written except I used 1 cup of peach preserves and 2 tbsp. of brown sugar. I think the bourbon really gave it good depth. Excellent and everyone that ate these gave it 5 stars too. Be sure to baste often because this gives the outside a fabulous flavor.