Cooking for 4 people
Ingredients
- 4
double cut (tomahawk) pork chops, frenched (about 1½–2 inches thick)
- 2 tsp.
granulated garlic
- 2 tsp.
smoked paprika
- 2
scallions, sliced, for garnish
- 4
ripe peaches, peeled, pitted and roughly chopped
- 2 cup
pure maple syrup
- 2 tbsp.
lemon juice
- 0 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
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The 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.
