Big Joe's Pork Chops With Bourbon Peach Mustard Sauce
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 5 large pork chops
- 2 cups frozen peaches (thawed, chopped in blender or food processor)
- 1⁄2 cup maple syrup
- 1 cup peach jam
- 1⁄2 cup Bourbon
- 4 tablespoons unsalted butter
- 3 garlic cloves
- 3 tablespoons shallots, finely minced
- 1 cup whole grain mustard
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- salt & freshly ground black pepper
directions
- Pre-heat oven to 225°F (325° if you want the shorter method). Brush pork chops with olive oil, sprinkle salt and freshly ground pepper and place on aluminum foil-covered baking sheet with rack that has been lightly greased with olive oil or cooking spray.
- Place pork chops in heated oven. For long method cook pork chops covered under an aluminum foil tent for 4 hours at 225°. For short cooking method place uncovered in 325° oven for 1 hour, longer if chops are very thick.
- In a saucepan over medium high heat add butter, garlic and shallots. Cook until soft, add vinegar and cook for about another 3 minutes. Add peaches and cook for 2- 3 minutes.
- Then add peach jam, melt the jam, add maple syrup, stir then add mustard. Remove pan from burner and add ½ of the bourbon. Put pan back on burner simmer on low and reduce.
- Pre-heat grill to high.
- Once pork chops are cooked, coat pork chops in sauce and cook on grill about 3 minutes each side. Before serving stir in other ½ of bourbon to sauce. Stir and spoon over all pork chops before serving.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.