Peach-Mustard Pork Chops

Total Time:
1 hr 13 min
25 min
25 min
23 min

4 servings

  • 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

  • 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.

  • Peach-Mustard BBQ Sauce

  • 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

  • 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.

  • Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

  • Yield: about 1 1/4 cups

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