Peach Glazed Grilled Pork Chops Food

PEACH-MUSTARD PORK CHOPS

Steps:

• 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.
• Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
• 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.
• To serve: Drizzle the chops with more sauce and serve.
• 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.
• Yield: about 1 1/4 cups

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

PEACH-MUSTARD PORK CHOPS

Steps:

• Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
• Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.
• Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.

GRILLED PORK CHOPS WITH PEACH SAUCE

Steps:

• In a small saucepan, combine the first five ingredients. Cook and stir over medium heat for 3-4 minutes or until jelly is melted. Remove from the heat and set aside., Sprinkle chops with salt and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with compote.

PEACH-GLAZED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
• Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
• Bake 40 min. or until chops are done (160ºF).

JUICY GRILLED PORK CHOPS WITH SPICY PEACH GLAZE

Steps:

• In a container large enough to hold your meat, dissolve the salt in water. Add pork chops. If there's not enough liquid to cover, add a solution of 1 cup of water and 1 Tablespoon of salt until the pork chops are completely submerged. Let sit for at least 30 minutes and up until 2 hours.
• Meanwhile (right before grilling), make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside.
• Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper.
• Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops. (Your grill will have its own hot spots, rotate the chops around for even cooking.)
• When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach the desired temperature of 145 degrees F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature of 145 degrees F, remove them from heat and let the pork chops rest for three minutes.
• Serve immediately.

PEACH BOURBON GLAZED PORK CHOPS

Steps:

• Season both sides of pork chops generously with Kosher salt and freshly ground black pepper. Lightly brush peach halves with oil.
• Heat grill over medium-high heat and lightly oil grill grates. I do this by folding up a paper towel and pouring some vegetable/canola oil on it. I then place paper towel on grates and use my grill brush to push the towel very quickly over them.
• Grill pork chops on grill, flipping once, until just cooked through. Grill peach halves, cut side down, until warmed through and you get those awesome looking grill marks!
• Meanwhile, stir together peach preserves, bourbon, apple cider vinegar, and onion powder in a small saucepan. Season with Kosher salt and place saucepan on grill along with pork. Bring to a boil and let simmer on the cool side of the grill for about 6-8 minutes. Alternatively, you can also do this part on the stove inside (bring mixture to a boil over high heat, then lower heat to maintain a simmer).
• During the last minute of cooking, brush peach bourbon glaze all over pork chops. Serve pork chops with extra glaze and grilled peaches. Devour immediately!

GRILLED PORK TENDERLOIN WITH PEACH BOURBON GLAZE

Steps:

• 1. Bring peaches, maple syrup, and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
• 2. Transfer peaches to a small bowl and combine with bourbon, vinegar, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 3. Preheat grill to medium high heat (450 degrees). Season pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top tenderloins with peach glaze.
• 4. Turn off one burner on the grill and place tenderloins over burner that is off. Cook for 15 to 20 minutes or until internal temperature reaches 145 degrees. Remove from grill, cover with foil, and let rest for 10 minutes.
• 5. Slice and serve immediately.

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

PORK CHOPS WITH BOURBON PEACH GLAZE RECIPE - (2.8/5)

Steps:

• Drizzle olive oil into non stick skillet that has a lid. Heat the olive oil. Salt and Pepper both sides of pork chops. Add pork chops to heated pan. Cook 4 - 5 minutes on each side, turning once. Remove pork chops to platter. Combine bourbon, honey, soy sauce, cayenne pepper and ginger in a cup or bowl. Drain peaches; add to pan. Sauté for a minute or two. Add bourbon mixture. Cook until bubbling for about 5 minutes. Return pork chops to pan, reduce heat, cover and cook for about 5 additional minutes. Remove pork chops back to platter. Continue cooking peach bourbon mixture until it begins to thicken. Gently mash the peaches, but leave some of the whole slices. Continue reducing mixture until it has thickened. If need be, thicken with a small amount of cornstarch and water. Serve the pork chops with the bourbon peach glaze generously spooned over the top.

PEACH-GLAZED GRILLED PORK CHOPS

Steps:

• Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm.
• Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.

SPICY GRILLED PORK CHOPS WITH PEACH GLAZE

Steps:

• Mix all ingredients (except pork chops) in small bowl until well incorporated.
• Remove a quarter of the mix and set aside and put the remaining marinade in a storage bag with pork chops and marinate for 4 hours (overnight is even better).
• Grill pork chops for 6-8 minutes each side.
• Glaze one last time before removing from grill and let rest on plates or platter for 7-10 minutes before serving.

GLAZED GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

PEACH GLAZED PORK CHOPS (OAMC)

Steps:

• To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
• To defrost, place in fridge 2 days before preparing.
• To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
• Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
• Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
• Serve with rice pilaf and steamed green beans or broccoli.

PEACH AND MUSTARD GLAZED PORK CHOPS

Steps:

• In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.
• In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.
• Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.
• Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.
• Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.

GRILLED PORK CHOPS WITH PEACHES (WW)

Steps:

• Spray the grill racks with Pam and preheat grill to medium high.
• Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper) in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
• Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer) about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
• Meanwhile spray the cut sides of the peaches (or nectarines - see note in description) with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over) so everything was done at the same time.).

PEACH-CURRY GLAZED PORK CHOPS

Steps:

• In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, and curry powder.
• Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 10 minutes, or to desired doneness.
• Add the green onions to the skillet, and cook 1 minute until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through.

SRIRACHA PEACH-GLAZED PORK CHOPS

Steps:

• Brining:In a medium bowl, combine the sugar, salt and water. Whisk vigorously. The water will get cloudy, but continue to whisk until the water becomes clear. The clear water is an indication that the sugar and salt have dissolved. Place the pork chops in a ziplock bag, cover with the brine mixture and refrigerate for 24 hours.
• Big Green Egg setup:Fill your firebox with natural lump charcoal and prepare your Big Green Egg for direct grilling. The target grilling temperature is about 400°F (200°C) as indicated on your dome thermometer. Both the bottom vent and daisy wheel should be open about 40 percent, but small adjustments might be required. You want to create a mature fire with no flame. If you allow your Big Green Egg to burn at its target temperature, in this case 400°F (200°C), for at least 10 minutes, all the lit coals should be glowing orange without a flame-this is an indication that you have built a mature fire.
• Prepare the glaze:In a saucepan, combine all the glaze ingredients. Warm the glaze on low heat to melt the preserves. Keep the glaze warm until ready to use.
• Prepare the rub:In a small bowl, combine all the rub ingredients.Remove the pork chops from the brine and pat dry with paper towels. Brush the chops with olive oil and season with the rub. Place in the center of the hot grill. This rub has sugar in it, so keep the chops moving on the grill to avoid unnecessary charring.
• Grilling:Once you have achieved some grill marks and some char, start applying the glaze. Apply the glaze each time you flip the chop.
• Grill the pork chops to an internal temperature of 137°F (58°C). Let rest for 8 to 10 minutes prior to serving.

PEACH GLAZED PORK CHOPS

Steps:

• Rinse and pat dry the pork chops. Season on both sides with seasoned salt and black pepper to your taste.
• On the stove top in a large skillet, heat a few drizzles of olive oil. Sear the pork chops on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
• Add the diced onion and butter to the pan. Cook until the onion is beginning to soften, around 3 minutes. Add the garlic and cook until fragrant, around 1 minute.
• Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger. Stir taking time to scrape any brown bits from the bottom of the pan.
• Return the pork chops to the pan and turn to coat with the sauce. [The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]
• Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.
• When done, remove to a platter, cover and keep warm.
• To thicken the sauce: Dissolve 1 Tbsp of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached.
• Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.

MAPLE-PEACH PORK CHOPS

Steps:

• Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add sweet potatoes and chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, peaches, onion, maple syrup, and bourbon. Cover; simmer for 8 minutes or until desired doneness.
• Using slotted spoon, transfer chops, potatoes, carrots, peaches, and onions to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Garnish with thyme, if desired. Makes 4 servings.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

SRIRACHA PEACH-GLAZED PORK CHOPS

Steps:

• In a medium bowl, combine the sugar, salt and water. Whisk vigorously. The water will get cloudy, but continue to whisk until the water becomes clear. The clear water is an indication that the sugar and salt have dissolved. Place the pork chops in a ziplock bag, cover with the brine mixture and refrigerate for 24 hours.
• Fill your firebox with natural lump charcoal and prepare your Big Green Egg for direct grilling. The target grilling temperature is about 400°F (200°C) as indicated on your dome thermometer. Both the bottom vent and daisy wheel should be open about 40 percent, but small adjustments might be required. You want to create a mature fire with no flame. If you allow your Big Green Egg to burn at its target temperature, in this case 400°F (200°C), for at least 10 minutes, all the lit coals should be glowing orange without a flame-this is an indication that you have built a mature fire.
• In a saucepan, combine all the glaze ingredients. Warm the glaze on low heat to melt the preserves. Keep the glaze warm until ready to use.
• In a small bowl, combine all the rub ingredients.
• Remove the pork chops from the brine and pat dry with paper towels. Brush the chops with olive oil and season with the rub. Place in the center of the hot grill. This rub has sugar in it, so keep the chops moving on the grill to avoid unnecessary charring.
• Once you have achieved some grill marks and some char, start applying the glaze. Apply the glaze each time you flip the chop. Grill the pork chops to an internal temperature of 137°F (58°C). Let rest for 8 to 10 minutes prior to serving.

PEACH-GLAZED PORK CHOPS WITH PEPPERS

Steps:

• Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing.
• Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
• Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.