Grilled Pork Chops with Bourbon Peach Sauce
This dish is part American Southern, with its peaches and bourbon, part French country cuisine, with its shallots and Dijon, and 100 percent delicious.
Prep Time: 20 min | Cook Time: 10 min | Yield: 4 servings
Bourbon Peach Sauce
- 2 tablespoons Challenge Dairy Butter
- 1 shallot, minced
- 1/3 cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- 3 peaches, pitted, peeled and roughly chopped (about 2 cups)
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground ginger
- 2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 bone-in pork chops, each 1 1/2 inches thick (about 3 pounds total)
- 1/4 cup (4 tablespoons) Challenge Dairy Butter, melted
- Bourbon Peach Sauce: Melt butter in a small saucepan over medium heat. Add shallot and cook until softened, about 3 minutes.
- Stir in brown sugar, bourbon, vinegar, mustard, 1/2 teaspoon kosher salt and chopped peaches.Bring to a gentle simmer and cook, stirring occasionally, until peaches are soft and the sauce has thickened, 15 to 20 minutes. Keep warm.
- Grilled Pork Chops: Turn all burners on gas grill to high, cover, and heat until hot, about 15 minutes. Leave primary burner on high and turn other burners to medium.
- Combine brown sugar, ginger, salt and pepper in a small bowl. Pat pork chops dry and coat all over with sugar mixture.
- Oil grates and place chops on hot side of grill. Cook for 8 to 10 minutes, flipping halfway, until browned on both sides.
- Move to cooler side of grill and brush with melted butter. Continue to cook, turning once and brushing with more butter, until an instant read thermometer registers 145 degrees F when inserted into the center of the chop, about 5 more minutes.
- Transfer to a platter and spoon warm bourbon peach sauce over the meat.
Recipe and photo used with permission from: