Home » Recipes » Big Joe’s Pork Chops With Bourbon Peach Mustard Sauce
Big Joe’s Pork Chops With Bourbon Peach Mustard Sauce
READY IN:4hrs 30mins
2cupsfrozen peaches (thawed, chopped in blender or food processor)
3tablespoonsshallots, finely minced
1cupwhole grain mustard
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.