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Flavorful Grilled Bourbon Glazed Pork Chops with Peach Salsa

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This recipe features smoky bourbon-glazed pork chops paired with a fresh, vibrant peach salsa, perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, around 6–8 oz each)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • ½ cup bourbon whiskey
  • ¼ cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon smoked paprika (optional)
  • Pinch of red pepper flakes (optional)
  • 2 ripe peaches, peeled and diced
  • ½ red bell pepper, finely chopped
  • ¼ red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Prepare the Peach Salsa (10-15 minutes): In a bowl, combine diced peaches, red bell pepper, red onion, jalapeño (if using), and cilantro. Squeeze in lime juice and sprinkle with salt. Stir gently and set aside.
  2. Make the Bourbon Glaze (15 minutes): In a medium saucepan over medium heat, whisk together bourbon, brown sugar, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer. Let it reduce, stirring occasionally, until thick and syrupy (about 10 minutes). Remove from heat and set aside.
  3. Prepare the Pork Chops (5 minutes): Pat pork chops dry with paper towels. Brush lightly with olive oil and season generously with salt and black pepper on both sides.
  4. Grill the Pork Chops (12-15 minutes): Preheat grill to medium-high heat (about 400°F). Place chops on grill and cook about 5 minutes per side, brushing generously with bourbon glaze during the last few minutes. Use a meat thermometer to check for doneness (145°F).
  5. Rest and Serve (5 minutes): Remove chops from grill and let rest for 5 minutes. Spoon peach salsa over the top or serve on the side.

Notes

Keep the bourbon glaze warm if cooking for a crowd. Reheat gently if glaze thickens. Use bone-in pork chops for juicier meat. Avoid flipping chops too often for best caramelization. Rest chops after grilling to keep moist. Frozen peaches can be used if fresh are unavailable. Check Dijon mustard and bourbon for gluten if needed.

Nutrition

Keywords: bourbon glazed pork chops, peach salsa, grilled pork chops, summer recipe, bourbon glaze, peach salsa recipe, easy pork chops, grilled pork

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