Grilled Pork Chops with Peach-Mustard BBQ Sauce
Nothing brings me back to childhood summers quite like the aroma of smoldering charcoal. If it required heat for cooking, we put it on the grill—meat, seafood, vegetables and everything in between. It was always a family effort and I miss those early evening dinners out on the porch. But daydreaming about summer meals doesn’t make them a reality, so with BBQ season quickly approaching it’s time to experiment with a new recipe: peach-mustard pork chops.
- 4 farm-raised pork chops (look for cuts about 1 ½ inches thick)
- Safflower oil (olive oil can be used instead)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
- ½ cup whole-grain mustard
- ¼ cup Dijon mustard
- 1 cup peach preserves
- 2 tablespoons brown sugar
- 1 tablespoon bourbon
- ½ teaspoon salt
- Get started by readying your grill with a hot side (direct heat) and a cool side (indirect heat). While waiting for the heat to rise, brush the pork chops on both sides and lightly season with salt and pepper. Set aside. Now’s your chance to make the sauce.
- Melt the butter in a saucepan over medium heat and sauté the onion and garlic until tender. Add vinegar, bring the mixture to a boil and reduce almost completely. Whisk in the mustards and preserves.
- Once the preserves have melted, stir in the brown sugar until completely dissolved. Remove from heat and stir in the bourbon and ½ t salt.
- When the grill is hot, cook your chops over the direct heat until they’re brown (about 4 minutes per side) and then move them off the heat to the cooler side.
- Brush with peach-mustard bbq sauce. Cover the chops and continue to cook, basting and turning every 5 minutes, until a meat thermometer inserted into the centers reads 140 degrees F (10-15 minutes). Note: Reduce cooking time if your chops are thinner.
- Let stand for 10 minutes, drizzle with sauce and serve.
Have you tried this recipe? Share your experience in the comments.
Adapted From Food Network Kitchens Get Grilling, Meredith, 2005