Big Joes Pork Chops With Bourbon Peach Mustard Sauce Recipes

PEACH MUSTARD PORK CHOPS

Steps:

• Peach Mustard Barbecue Sauce:.
• Melt the butter in a saucepan over medium heat.
• Add the onion and garlic and cook until translucent, about 3 minutes.
• Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
• Whisk in both mustards and the jam or preserves.
• Simmer, whisking, until jam melts, about 1 minute.
• Remove the pan from the heat and stir in the bourbon and salt.
• Pork Chops:.
• Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
• Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
• Grill the chops over the heat until brown on both sides, about 4 minutes per side.
• Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce.
• Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more.
• Let rest for 10 minutes.

PORK CHOPS WITH BOURBON-PEACH SAUCE

Steps:

• 1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.
• 2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.