Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Peach-Mustard Pork Chops
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- Level: Easy
- Total: 1 hr 13 min
- Prep: 25 min
- Inactive: 25 min
- Cook: 23 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 13 min
- Prep: 25 min
- Inactive: 25 min
- Cook: 23 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Peach-Mustard BBQ Sauce
Directions
- 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
- 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
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.
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