Atlanta Braves

Nobody knows the tomahawk like Atlanta’s baseball fanatics, and these fired up pork chops feature a sweet secret — a peach bourbon glaze you’ll want to brush onto everything you grill. Be sure to serve up a little glaze on the side for dipping and drizzling.

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.

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Cooking for 4 people


  • ripe peaches, peeled, pitted and roughly chopped
  • pure maple syrup
  • lemon juice
    2 tablespoons
  • bourbon*
    ¼ cup
  • apple cider vinegar
    1 tablespoon
  • clove garlic, minced
    1 clove
  • whole grain mustard
    2 teaspoons
  • kosher salt, to taste
  • ground black pepper, to taste
  • double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
  • granulated garlic
  • smoked paprika
  • scallions, sliced, for garnish

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