Grilled Tomahawk Pork Chops with Peach Bourbon Glaze

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Garnish with scallions and serve hot, with remaining glaze on the side.
Ingredients
-
ripe peaches, peeled, pitted and roughly chopped
4
-
pure maple syrup
1.5 cup
-
lemon juice
2 tbsp.
-
bourbon*
0.25 cup
-
apple cider vinegar
1 tbsp.
-
clove garlic, minced
1 clove
-
whole grain mustard
2 tsp.
-
kosher salt, to taste
-
ground black pepper, to taste
-
double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
4
-
granulated garlic
1.5 tsp.
-
smoked paprika
1.5 tsp.
-
scallions, sliced, for garnish
2
For safe meat preparation, reference the USDA website.

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