Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK CHOPS pg 1 >>>>> >  Grilled Chops, Bourbon Peaches


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches


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. Use freestone peaches so that you can easily twist the halves off the pit. Baste them with butter, honey, and bourbon as they grill to give them a sheen, then serve with a juicy pork chop, brined for a full day to season it all the way through.
Serves 4


    • 1½ quarts water
    • 6 tablespoons kosher or sea salt
    • 1 teaspoon coarsely cracked black pepper
    • Handful of thyme sprigs
    • 2 cloves garlic, peeled and smashed with the side of a chef's knife

    • 4 bone-in pork loin chops, about 3/4 inch thick
    • 2 tablespoons unsalted butter
    • 2 tablespoons bourbon
    • 2 teaspoons honey
    • 2 large freestone peaches (such as O'Henry or Elberta), halved and pitted


1. To make the brine, in a medium saucepan, combine all the ingredients. Bring to a boil over high heat, stirring to dissolve the salt. Set aside until completely cool.

2. Put the pork chops in a container that holds them snugly in a single layer. Add the brine, which should cover them. Cover with plastic wrap. Alternatively, you can put the port and its brine in a 1-gallon heavy-duty resealable food storage bag. Refrigerate for 24 hours.

3. About 1 hour before cooking, remove the pork chops from the brine and set them on a wire cooling rack at room temperature to dry.

4. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F),  leaving one burner unlit.

5. Combine the butter, bourbon, and honey in a small saucepan. Set over moderately low heat, stirring until the butter melts and the honey dissolves. Keep warm.

6. Pat the pork chops with paper towels to remove any remaining surface moisture. Set the chops directly over the coals or gas flame and brown on both sides, turning once, for about 3 minutes per side. 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 minutes longer. If you are unsure of doneness, measure the internal temperature with an instant-read thermometer, inserting it horizontally into a chop; it should register about 150°F for medium.

7. Once you have moved the pork chops to indirect heat, you can grill the peaches. Brush them all over with the butter-honey mixture and place, cut side down, directly over the coals or gas flame. Cook until they are nicely charred, then turn, baste again, and cook just until they are tender and juicy. 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. Serve each pork chop with a grilled peach half alongside.



   PORK CHOPS pg 1 >>>>>    ·    Grilled Chops, Bourbon Peaches    ·    Slow Cooked Chops with Lentils    ·    Almond Stuffed Pork Chops    ·    America's Favorite Pork Chops    ·    Apple Stuffed Pork Chops    ·    Apricot Glazed Pork Loin Chops    ·    Bacon Wrapped Pork, Mango Relish    ·    Baked Pork Chops    ·    Balsamic Pork Chops    ·    Barbados Chops    ·    Barbecue Pork Skillet    ·    Beer Grilled Chops    ·    Black Pepper Chops    ·    Broiled Pork Chops with Nectarines    ·    Broiled Chops with Haricot Vert    ·    Broiled Chops with Vege Medley    ·    Cajun Chops    ·    Champagne Chops    ·    Chops with Herbed Cream Sauce    ·    Cinnamon Apple Chops    ·    Corn Stuffed Pork Chops    ·    Fiery Island Pork Chops    ·    Fruited Apricot Pork Chops    ·    Grilled Honey Soy Chops    ·    Grilled Pepper Pork Chops    ·    Grilled Chops, Apricot Curry    ·    Guava Pork Chops    ·    Heart Healthy Pork Chops    ·    Herbed Pork Chops    ·    Herbed Butterfly Pork Chops    ·    Herbed Marinated Pork Chops   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Popular Pages

Culinary Posters

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.