Bourbon-Peach Grilled Pork Chops

 

4 Thick, bone-in pork chops

Kosher salt and fresh ground pepper, to taste

2 shots of good bourbon

1/4 cup of peach jelly

1/4 cup of balsamic vinegar

1 tablespoon of Worcestershire sauce

1/4 cup of ketchup

A pinch of dried tarragon for each chop

1 clove of garlic, grated

1 tablespoon of Dijon mustard

 

Add the marmalade, bourbon, balsamic, Worcestershire, ketchup, tarragon, garlic, Dijon and salt and pepper to a small saucepan. Blend well, bring to a boil, then reduce the heat and simmer about 10 minutes, then set aside.

Salt and pepper both sides of the chops.

Over medium-high heat, grill the chops 3-4 minutes per side, or until the internal temp reaches 145 degrees. Do not overcook. Over cooked pork chops are no bueno.

Just before taking the chops off the grill, add a thin layer of the glaze on each side of the chops and let them caramelize on the grill for a few seconds.

Remove from the grill, let rest a few minutes, then dig in!