While the chops are cooking, make the glaze: combine all Bourbon Butter Glaze ingredients into a saucepan . MORE HOFFMAN MEDIA PUBLICATIONS. Culinary Creations: Grilled pork chops with grilled peach ... Add shallots and sweat for several minutes until soft. Transfer to a plate or cutting board and allow the meat to rest for 5 minutes. Grill chops on high direct heat for about 3 minutes a side for one inch thick chop for medium rare. Grilled Bourbon-Marinated Pork Chops with Peaches ... Remove cooked pork chops to a plate. Turn off one burner on the grill and place tenderloins over burner that is off. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done. Close the lid and cook until the internal temperature of the meat reaches 125°F on an instant read thermometer, about 30 minutes. If following the WW flex plan this is 5 points (1 pork chop with 2 peach/nectarine halves). Remove chops from slow cooker; keep warm. Keep the prep easy with Grill Mates® Brown Sugar Bourbon Single Use Marinade. When it comes to grilling, Kingsford® Original Charcoal is the gold . Grilled Cajun Pork Chops With Peach Bourbon Sauce Recipe ... Preparation. Place the chops on the hot grill and do not touch for 3-4 minutes. Reserve and refrigerate the remaining marinade for basting. Customer Service 1-800-AHA-USA-1 1-800-242-8721 Contact Us. Bourbon Pork Chops with Grilled Peaches - Taste of the SouthBourbon-Mustard Glazed Pork Chops | Recipe - Rachael Ray Show March 24, 2015. July 3, 2016. Bourbon Pork Chops with Grilled Peaches - Southern Cast Iron Approx 6 to 8 minutes. Whisk in a slurry (mixture of cornstarch and water) and simmer another minute or until thickened. Brush pork chops with the glaze often for the most flavor and a shiny, lacquered look. Serve pork with the bourbon glaze. Next, brush the pork chops with the pineapple bourbon BBQ sauce on both sides. Next Next layer with onions and peaches. 1/4 cup pure . Jun 22, 2016 - On the grill: Sticky-sweet, juicy pork chops. Bourbon Grilled Pork Chops with Peach Barbecue Sauce Directions. Toss in melted butter and sprinkle with sea salt. Cover with the bourbon peach mixture. Peppery Peach Glazed Pork Tenderloin - A Family Feast . Pat the pork chops dry with paper towels. In the bowl of a food processor fitted with the metal blade, puree the peaches and tomatoes until smooth; set aside. Directions. Reduce the heat and simmer until the mixture thickens and reduces, about 20-30 minutes. Season the pork chops with salt and then the Cajun Seasoning. A savory brown sugar and bourbon marinade layered with peach preserves takes this grilled meal to the next level of flavor. If you're using a gas or charcoal grill, set it up for medium direct heat. Add peaches, bring to simmer and cook for 5 minutes. slow cooker. Grilled Peaches Recipe Bourbon Glazed. I like this even better than CL Grilled Peaches and Pork (2005) and this will be my new go-to peach-and-pork recipe. Place pork chops in your grill over indirect heat and toss one or two wood chunks onto hot coals for smoking. Sweet peaches and piquant red onion come together to make a savory fruit salad. Grill until the chops are slightly charred and cooked, about 20 minutes. Cook until they are nicely charred, then turn, baste again, and cook just until they are tender and juicy. Place one cup of the marinade in a zip-top freezer bag. Use freestone peaches so that you can easily twist the halves off the pit. Seal bag; refrigerate at least 8 hours. Remove pork chops back to platter. Season to taste with salt and . Fire up your Pit Boss Grill and set the temperature to 375°F. Brush the cut side of each peach with maple-bourbon glaze, reserving leftover glaze to make a Maple Bourbon Glaze Reduction, if desired (see Tip below) Preheat a gas grill on high until temperature reaches about 450°F . Sprinkle the chicken breasts with the dry rub and place in the casserole dish. Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. Set the chops directly over the coals or gas flame and brown on both sides, turning once, for about 3 minutes per side. Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium 375ºF (190°C), leaving one burner unlit. Remove pork and peaches from bowl, reserving the marinade. Remove the pork chops to a plate and set aside, covered loosely with foil. 4. Refrigerate for at least 2 hours. 1/4 cup Dijon mustard. Set aside. Bake for 20 to 25 minutes or until and instant-read thermometer registers 160°. Slice pork; serve with slaw and grilled peaches. Season each side of the pork chops with salt and pepper. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze. Transfer to a 5-qt. Cook until bubbling for about 5 minutes. 3. Place the chops in a ziplock bag, mix up the marinade ingredients and pour over the chops, refrigerate for at least 1 hour. Drain peaches; add to pan. Combine the butter, bourbon, and honey in a small saucepan. One portion of this dish contains around 32g of protein, 10g of fat, and a total of 657 calories. Eating Local by Sur La Table with Janet Fletcher Grilling gives peaches and other stone fruits a flavor boost, bringing their natural sugar to the fore. Spread out with the back of a spoon and tent with foil. The recipe Pork Chops With Bourbon Peach Glaze can be made in about about 45 minutes. Bring to a simmer and cook, stirring occasionally and mashing the peaches, until the fruit has softened and the alcohol has mostly cooked off about 5-7 minutes. For $5.89 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. In a shallow Tupperware (or other resealable) container, stir together the bourbon, honey, soy sauce, oil, ginger and black pepper and the pepper flakes or hot sauce. Season with pepper and toss to coat evenly. Bourbon has vanilla notes that pair well with smoky grilled pork; here it's enhanced further by the vanilla extract in the brine. Grill the chops over medium-high heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once. BBQ Pork Chops with Bourbon Glaze - Pit Boss Grills best pitboss-grills.com. Add bourbon mixture. Place on a platter and pour the bourbon peach sauce over . Drain peaches; add to pan. 2 small shallots, minced. Pork is done when it reaches an internal temperature of 145 degrees. Step 1. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. The original recipe used nectarines but I used peaches with wonderful results. Recipe . Prepare a medium-hot grill. Instructions. For even more smoky flavor, throw some hardwood chips that have been soaked in water for 30 minutes over the coals before grilling these chops (or, for a gas grill, wrap the soaked chips in foil and place over the burner). Remove meat from zip bag and discard the marinade. Flip and cook on the other side for another 3-4 minutes. Recipe: Grilled Pork Chops with Apple-Bourbon Glaze. Bourbon Glazed Pork Chops And Peaches. Remove from the oven and top with feta, fresh basil, and chili flakes. Remove the pork chops from the brine mixture and pat dry with paper towels, season with salt and pepper on both sides. 4 whole fresh peaches or 1 pound of frozen sliced peaches (thawed) 1 cup of bourbon. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Brush the cut side of each peach with maple-bourbon glaze, reserving leftover glaze to make a Maple Bourbon Glaze Reduction, if desired (see Tip below) Preheat a gas grill . Remove from heat. With our Bourbon honey butter glaze, they grill up tender and dripping with flavor. by. Remove smoker from heat, or turn off, and let pork chops stand with the lid closed for an additional 2 minutes. Next season pork chops with salt and pepper then place on top of dish inserting between peaches. Add pork chops and cook for 5 minutes on each side. 8 hours ago Grilled Peaches with Maple Bourbon Glaze — Cooking It Forward. Cajun Pork Chops: Season the pork chops with salt and the Cajun seasoning. Keep warm. 1 hours ago Heat over medium-low heat until butter melts. The pork chops and peaches should be done at roughly the same time, but if not, move whichever is done first to a cooler area of the grill to wait. While pork is cooking, simmer bourbon glaze for about 10 minutes. Pat the pork chops with paper towels to remove any remaining surface moisture. Grill the pork chops for 10-15 minutes per side. 4. Serve the chops warm with the peach-bourbon chutney. Remove pork from marinade; reserve marinade. Head to the store and pick up cup ¼ honey, olive oil pork chops, soy sauce, and a few . Add bourbon and sea salt. Transfer to indirect heat, cover the grill, and cook until the chops offer some resistance to the touch but are still springy, not firm, about 4 . Seal and refrigerate from 2 to 24 hours. Cook until bubbling for about 5 minutes. When the chops are seared, add 1 tablespoon EVOO, about 1 turn of the pan, to the pan along . Spray grill rack with nonstick nonflammable cooking spray. Place pork in a large resealable plastic bag or glass dish. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes. 4. Place pork chops in skillet; grill, covered, 4 minutes per side. Remove from the grill and let rest for 3 to 5 minutes. 15 Recipes for Your Fourth of July Feast. Serve the pork chops with the grilled peaches. Meanwhile, place the peaches cut-side down on the grill. Serve the pork with the peaches and balsamic sauce from the pan. Spray a 13x9 inch casserole dish with nonstick spray. Return pork chops to pan, reduce heat, cover and cook for about 5 additional minutes. Preheat grill to medium high heat (450 degrees). Seal bag; refrigerate at least 8 hours. Remove the pork chops from the brine and pat dry. Pat the pork chops with paper towels to remove any remaining surface moisture. Add the ketchup, light brown sugar, pineapple juice, crushed pineapple, Worcestershire sauce, bourbon, molasses, black pepper, granulate garlic, onion powder, chili powder and salt. Lastly, stir together maple syrup and bourbon and pour over top of the dish and layer with thyme sprigs. Remove them from the marinade and let them come to room temperature for 20 minutes before grilling. Remove pork chops to platter. Internal temperature should be 140°F. Natural sweetness with a touch of fire is the perfect man-style confection. Transfer to indirect heat, cover the grill, and cook . Remove chops from brine and pat dry with paper towels and smoke on medium-low heat for 8 minutes. Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. 1 Reserve 1 tablespoon of the Marinade. While pork is cooking, cut 3 peaches into wedges. In a bowl, combine the peaches, maple syrup, balsamic and just a little salt & pepper, toss to coat evenly. fresh basil leaves. Whisk to combine. Instructions. Remove cooked pork chops to a plate. Meanwhile, add peaches to the reserved marinade and stir to coat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. 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