Peach-Mustard Pork Chops (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Ingredients:
4 (1 1/2-inch thick) pork chops |
safflower or corn oil, for brushing |
kosher salt |
freshly ground black pepper |
Directions:
1. Peach-Mustard BBQ Sauce, recipe follows
2. Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
3. Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
4. 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 registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
5. To serve: Drizzle the chops with more sauce and serve.
6. Peach-Mustard BBQ Sauce
7. 3 tablespoons unsalted butter
8. 2 tablespoons minced onion
9. 2 cloves garlic, minced
10. 3 tablespoons cider vinegar
11. 1/2 cup whole-grain mustard
12. 1/4 cup Dijon mustard
13. 3/4 cup peach jam or preserves
14. 1 tablespoon bourbon
15. 1/2 teaspoon kosher salt
16. 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 minute. Remove the pan from the heat and stir in the bourbon and salt.
17. Cook's 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, duck, or veal.
18. Yield: about 1 1/4 cups
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