An American Story

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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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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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

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)

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.

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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