Chef’s Note

“Keep in mind there’s an 8 hour marinade.  Need of a cast iron skillet is required for best results.  From ”








  • 4 pork chops (1 1/2 – 2 inch thick)
  • 13 cupBourbon
  • 3 garlic cloves, minced
  • 3 tablespoons firmly packed light brown sugar
  • 3 tablespoonssoy sauce
  • 3 tablespoonswhole grain mustard
  • 5 fresh peaches, pitted and quartered
  • 3 shallots, quartered
  • 1 cupchicken broth
  • 2 tablespoonsbutter
  • 1 tablespoonfresh lemon juice
  • 3 tablespoons thinly sliced fresh basil
  • Directions

  • Place pork chops, bourbon, garlic, brown sugar, soy sauce, and mustard in a resealable plastic bag. Seal bag; refrigerate at least 8 hours.
  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast- iron skillet on grill 15 minutes. Remove pork from marinade; reserve marinade.
  • Grill peaches, directly on grill rack, until tender, 2 to 3 minutes per side. Set aside.
  • Place pork chops in skillet; grill, covered, 4 minutes per side. Remove pork from skillet; keep warm. Add shallot to skillet; cook, stirring occasionally, 2 minutes. Add reserved marinade and broth to skillet. Bring to a boil; cook, whisking frequently, until slightly thickened, approximately 5 minutes. Stir in peaches, butter, and lemon juice; cook 1 minute more. Carefully remove skillet from grill. Stir in basil. Serve peach mixture over pork chops.
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