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Recipes

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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 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

Glaze

  • 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.

Reviews
4.0
1 Reviews
Rated 4 out of 5 by from For the advanced cook This wasn't a super easy recipe, but worth the work. Peaches and pork are even better than apples and pork. Have to watch the pork closely though, it can dry out quickly.
Date published: 2023-08-19
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