Peach Jalapeño Bourbon Double-Cut Pork Chops
Entree, Main Course
2 double-cut pork chops
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 peaches, cut in half, pits removed
1 tbsp vegetable oil
4 tbsp butter
1/2 cup bourbon
1 cup peach preserves
2 tbsp apple cider vinegar
1 jalapeño, split in half, lengthwise
PRODUCTS TO USE:
Season the double cut pork chops on all sides with kosher salt, black pepper, garlic powder and smoked paprika.
Preheat the grill to medium high.
Slice the peaches in half, remove pit and brush all sides with vegetable oil.
Sear the pork chops 3 min per side to get some nice grill marks, reduce heat to medium low to continue cooking through. Depending upon the size, may take another 20 min or so. Cook until internal temp reaches 135F.
About 10 minutes in, add the peaches flesh side down.
While the pork is cooking, prepare the sauce. Over medium heat, melt butter, add bourbon, peach preserves, apple cider vinegar, kosher salt, black pepper and halved jalapeño. Reduce to low and simmer for about 20 min to thicken while pork is cooking. Split into 2 bowls, half for glazing the pork chops and half reserved as a dipping sauce.
When pork reaches 135F, brush with the Peach Jalapeño Bourbon Glaze, after 30 seconds, flip and brush the other side. Continue to brush all sides of the pork chops and remove from the grill. Cover loosely with foil to rest. Pivot peaches 45 degrees and cook for another few minutes. Remove to the plate with the pork.
Serve with reserved glaze as a dipping sauce. Optional: serve them sliced off the bone if serving 4 people.