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    Peach-Mustard Pork Chops

    Source of Recipe

    Food Network

    List of Ingredients

    4 (1-1/2 in. thick) pork chops
    Vegetable oil (for brushing)
    Kosher salt
    Freshly ground black pepper

    3 T. unsalted butter
    2 T. minced onions
    2 cloves garlic, minced
    3 T. cider vinegar
    1/2 c. whole-grain mustard
    1/4 c. Dijon mustard
    3/4 c. peach jam OR preserves
    1 T. bourbon whiskey
    1/2 t. kosher salt

    Prepare an outdoor grill with a high heat for both direct and indirect grilling. Brush pork chops on both sides with oil and season with salt and pepper to taste. Set aside for 15 minutes. Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registeres 140, about 15 minutes more. Let rest for 10 minutes. Drizzle the chops with more sauce and serve.

    Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking until jam melts, about 1 minutes. Remove the pan from the heat and stir in the bourbon and salt.

    NOTE: The bourbon is stirred in at the end - uncooked - to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken.





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