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Bourbon Pork Chops with Grilled Peaches

Makes 4 to 6 servings



  1. 4 (2-inch-thick) bone-in pork chops
  2. 1/3 cup bourbon
  3. 3 cloves garlic, minced
  4. 3 tablespoons firmly packed light brown sugar
  5. 3 tablespoons soy sauce
  6. 3 tablespoons whole-grain mustard
  7. 5 fresh peaches, pitted and quartered
  8. 3 shallots, quartered
  9. 1 cup chicken broth
  10. 2 tablespoons butter
  11. 1 tablespoon fresh lemon juice
  12. 3 tablespoons thinly sliced fresh basil


  1. Place pork chops, bourbon, garlic, brown sugar, soy sauce, and mustard in a resealable plastic bag. Seal bag; refrigerate at least 8 hours.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400 to 450). Preheat a 12-inch cast- iron skillet on grill 15 minutes. Remove pork from marinade; reserve marinade.
  3. Grill peaches, directly on grill rack, until tender, 2 to 3 minutes per side. Set aside.
  4. Place pork chops in skillet; grill, covered, 4 minutes per side. Remove pork from skillet; keep warm. Add shallot to skillet; cook, stirring occasionally, 2 minutes. Add reserved marinade and broth to skillet. Bring to a boil; cook, whisking frequently, until slightly thickened, approximately 5 minutes. Stir in peaches, butter, and lemon juice; cook 1 minute more. Carefully remove skillet from grill. Stir in basil. Serve peach mixture over pork chops.