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Grilled Tomahawk Pork Chops with Peach Bourbon Glaze
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- 4 ripe peaches, peeled, pitted and roughly chopped
- 1½ cups pure maple syrup
- 2 tablespoons lemon juice
- ¼ cup bourbon*
- 1 tablespoon apple cider vinegar
- 1 clove clove garlic, minced
- 2 teaspoons whole grain mustard
- kosher salt, to taste
- ground black pepper, to taste
- 4 double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
- 1½ teaspoons granulated garlic
- 1½ teaspoons smoked paprika
- 2 scallions, sliced, for garnish
- To make the glaze, place the peaches, maple syrup, lemon juice, bourbon, apple cider vinegar, garlic and mustard in a small saucepan over medium heat.
- Bring to a simmer and cook, stirring occasionally and mashing the peaches, until the fruit has softened and the alcohol has mostly cooked off about 5–7 minutes.
- Season to taste with salt and pepper. For a completely smooth glaze, transfer to a blender and puree. Otherwise you can leave the mixture slightly chunky. Divide glaze in half; one for basting and one for garnishing.
- Using Kingsford® Original Charcoal, build a charcoal fire for direct grilling, and preheat to 400°F. Oil the grates to prevent sticking.
- Season the chops well on both sides with the salt, pepper, granulated garlic and smoked paprika.
- Grill chops directly over coals for 7–8 minutes on each side, or until the internal temperature reaches about 155°F.
- During the last 4 minutes of cooking, baste both sides of the chops a few times with the glaze. Remove and let rest for at least 5 minutes. Discard any remaining basting glaze.
- Garnish with scallions and serve hot, with remaining glaze on the side.
- *Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
- Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.