Bourbon Pork Chops with Grilled Peaches

Bourbon Pork Chop with Grilled Peaches

Easy enough for a weeknight dinner, our Bourbon Pork Chops with Grilled Peaches is also impressive enough for company.

Bourbon Pork Chops with Grilled Peaches
Makes 4 to 6 servings
Write a review
  1. 4 (2-inch-thick) bone-in pork chops
  2. 1/3 cup bourbon
  3. 3 cloves garlic, minced
  4. 3 tablespoons firmly packed light brown sugar
  5. 3 tablespoons soy sauce
  6. 3 tablespoons whole-grain mustard
  7. 5 fresh peaches, pitted and quartered
  8. 3 shallots, quartered
  9. 1 cup chicken broth
  10. 2 tablespoons butter
  11. 1 tablespoon fresh lemon juice
  12. 3 tablespoons thinly sliced fresh basil
  1. Place pork chops, bourbon, garlic, brown sugar, soy sauce, and mustard in a resealable plastic bag. Seal bag; refrigerate at least 8 hours.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast- iron skillet on grill 15 minutes. Remove pork from marinade; reserve marinade.
  3. Grill peaches, directly on grill rack, until tender, 2 to 3 minutes per side. Set aside.
  4. Place pork chops in skillet; grill, covered, 4 minutes per side. Remove pork from skillet; keep warm. Add shallot to skillet; cook, stirring occasionally, 2 minutes. Add reserved marinade and broth to skillet. Bring to a boil; cook, whisking frequently, until slightly thickened, approximately 5 minutes. Stir in peaches, butter, and lemon juice; cook 1 minute more. Carefully remove skillet from grill. Stir in basil. Serve peach mixture over pork chops.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.