Big Joe’s Pork Chops With Bourbon Peach Mustard Sauce

READY IN: 4hrs 30mins


  • 5largepork chops
  • 2cupsfrozen peaches (thawed, chopped in blender or food processor)
  • 12 cupmaple syrup
  • 1cuppeach jam
  • 12 cupBourbon
  • 4tablespoonsunsalted butter
  • 3garlic cloves
  • 3tablespoonsshallots, finely minced
  • 1cupwhole grain mustard
  • 3tablespoonsolive oil
  • 3tablespoonsapple cider vinegar
  • salt & freshly ground black pepper

  • Pre-heat oven to 225°F (325° if you want the shorter method). Brush pork chops with olive oil, sprinkle salt and freshly ground pepper and place on aluminum foil-covered baking sheet with rack that has been lightly greased with olive oil or cooking spray.
  • Place pork chops in heated oven. For long method cook pork chops covered under an aluminum foil tent for 4 hours at 225°. For short cooking method place uncovered in 325° oven for 1 hour, longer if chops are very thick.
  • In a saucepan over medium high heat add butter, garlic and shallots. Cook until soft, add vinegar and cook for about another 3 minutes. Add peaches and cook for 2- 3 minutes.
  • Then add peach jam, melt the jam, add maple syrup, stir then add mustard. Remove pan from burner and add ½ of the bourbon. Put pan back on burner simmer on low and reduce.
  • Pre-heat grill to high.
  • Once pork chops are cooked, coat pork chops in sauce and cook on grill about 3 minutes each side. Before serving stir in other ½ of bourbon to sauce. Stir and spoon over all pork chops before serving.
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