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Bourbon Pork Chops with Grilled
Peaches
Makes 4 to 6 servings
Ingredients
- 4 (2-inch-thick) bone-in pork chops
- 1/3 cup bourbon
- 3 cloves garlic, minced
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons whole-grain mustard
- 5 fresh peaches, pitted and quartered
- 3 shallots, quartered
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 3 tablespoons thinly sliced fresh basil
Instructions
- Place pork chops, bourbon, garlic, brown sugar, soy
sauce, and mustard in a resealable plastic bag. Seal bag; refrigerate at
least 8 hours.
- 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.
- Grill peaches, directly on grill rack, until tender, 2
to 3 minutes per side. Set aside.
- 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.