4 double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
1.5 tsp. granulated garlic
1.5 tsp. smoked paprika
2 scallions, sliced, for garnish
4 ripe peaches, peeled, pitted and roughly chopped
1.5 cup pure maple syrup
2 tbsp. lemon juice
0.25 cup bourbon*
1 tbsp. apple cider vinegar
1 clove clove garlic, minced
2 tsp. whole grain mustard
kosher salt, to taste
ground black pepper, to taste
1 Food Prep
First, peel, pit and roughly chop 4 ripe peaches to use in the glaze. Then, in a small pan, combine the ingredients for the glaze. Over medium heat, bring the ingredients to a simmer and cook, stirring occasionally, while also mashing the peaches, until the fruit has softened and the alcohol has mostly cooked off, about 5–7 minutes.
- Next, season to taste with salt and pepper. For a completely smooth glaze, transfer the mixture to a blender and puree. Otherwise, you can leave the mixture slightly chunky. Then, divide the glaze in half. Use ½ of the glaze for basting, and the other ½ for garnishing.
- For the garnish, slice 2 scallions and set aside.
- Finally, season the pork chops well on both sides with the kosher salt, ground black pepper, granulated garlic and smoked paprika.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets and Kingsford® Wood Chips with Hickory throughout your charcoal for extra smokiness. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals. Place a foil pan with hot water in the center of the snake.
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill the chops directly over the coals for 7–8 minutes on each side, or until the internal temperature reaches 145°F on a digital meat thermometer.
- During the last 4 minutes of cooking, baste both sides of the chops a few times with the glaze. Discard any remaining basting glaze.
- Remove and let rest for at least 5 minutes.
- Garnish with scallions, and serve hot with remaining glaze on the side.
For safe meat preparation, reference the USDA website.
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