Grilled Cajun Pork Chops With Peach Bourbon Sauce Recipe By Tasty

SMOKED PORK CHOPS WITH PEACH BOURBON BBQ SAUCE

Steps:

• Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
• Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
• Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
• Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
• Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
• Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
• In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.
• In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

GRILLED CAJUN PORK CHOPS WITH PEACH BOURBON SAUCE RECIPE BY TASTY

Steps:

• Bourbon Peach Sauce:
• In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
• Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften.
• Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
• Remove the thyme before serving.
• Cajun Seasoning:
• In a small bowl combine all ingredients and mix thoroughly.
• Cajun Pork Chops:
• Season the pork chops with salt and the Cajun seasoning.
• Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate.
• Place on a platter and pour the bourbon peach sauce over top.
• Serve.

CAJUN MARINATED PORK CHOPS

Steps:

• in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours.
• Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
• in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
• pour sauce over chops and sprinkle with parsley.