Grilled Tomahawk Pork Chops with Peach Bourbon Glaze
Let's get grilling
1
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.
2
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.
3
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.
4
Using Kingsford® Original Charcoal, build a charcoal fire for direct grilling, and preheat to 400°F. Oil the grates to prevent sticking.
5
Season the chops well on both sides with the salt, pepper, granulated garlic and smoked paprika.
6
Grill chops directly over coals for 7–8 minutes on each side, or until the internal temperature reaches about 155°F.
7
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.
8
Garnish with scallions and serve hot, with remaining glaze on the side.
Cooking for 4 people
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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