Peach Mustard Pork Chops

READY IN: 50mins




  • 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.