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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

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Grilled Tomahawk Pork Chops with Peach Bourbon Glaze

A little sweet, a little smoke and a splash of bourbon make these grilled tomahawk pork chops the talk of the table.

Cooking for 4 people


  • 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

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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