Step 1: Prepare the Pork Chops for Optimal Flavor. For the best results, remove your bone-in pork chops from the refrigerator at least 30 minutes before cooking. This allows them to come closer to room temperature, ensuring more even cooking and a juicier interior. Generously season both sides of each pork chop with salt and freshly ground black pepper. Let them rest while you move on to preparing the delectable bourbon peach sauce.

Step 2: Start the Sauce with Aromatic Garlic. In a small saucepan, melt the butter over medium-low heat. Once the butter has fully melted and the initial bubbling subsides, add the freshly pressed garlic to the pan. Sauté the garlic gently for approximately 2 minutes, until it becomes fragrant but without browning, which can make it bitter. This step builds the aromatic base for your amazing sauce.

Step 3: Simmer and Develop the Peach Glaze. Once the garlic is fragrant, add the chopped peaches to the saucepan and stir to coat them thoroughly in the butter. Next, incorporate the ketchup, Dijon mustard, Worcestershire sauce, honey, brown sugar, bourbon, and water. Stir all the ingredients together well. Bring the mixture to a low simmer and allow it to cook for approximately 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. This simmering process will soften the peaches and allow the flavors to meld beautifully, creating a rich and aromatic sauce.

Step 4: Achieve a Silky-Smooth Glaze. Carefully pour the simmered peach mixture into a heatproof bowl. Using an immersion blender, blend the sauce until it is completely smooth. This creates a wonderfully consistent and velvety glaze. If you don’t have an immersion blender, you can transfer the sauce to a regular blender and process until smooth (be cautious with hot liquids in a blender). Once blended, set aside approximately ¼ of the total sauce. This reserved portion will be used for a final brush after the pork chops are cooked, ensuring maximum fresh glaze flavor and a beautiful presentation.

Step 5: Sear the Pork Chops to Golden Perfection. Place a cast-iron pan over medium-high heat and allow it to get very hot. Add the olive oil to the hot pan. Carefully place the seasoned pork chops into the cast iron skillet. Sear them for about 2 minutes per side, or until a beautiful, slightly golden-brown crust forms. This initial searing locks in the juices and develops a fantastic texture before the glazing process begins.

Step 6: Glaze and Finish Cooking. After searing one side, flip the pork chops. As the second side sears, immediately start basting the top of the pork chops generously with the prepared bourbon peach sauce. Continue to flip the pork chops approximately every minute, brushing them with more sauce each time you flip. This repeated basting and flipping creates multiple layers of caramelized glaze, building incredible flavor and a sticky, irresistible exterior. Continue this process until the internal temperature of the pork chops reaches a safe and juicy 145℉ (63°C) when measured with a meat thermometer. Be mindful not to overcrowd the pan; cook in batches if necessary.

Bourbon plays a vital role in balancing the flavors of this peach BBQ sauce. Its smoky, caramel notes introduce a complex depth and subtle savory character that beautifully counteracts the sweetness of the peaches, honey, and brown sugar. While you can substitute with chicken broth or apple juice for an alcohol-free version, the unique flavor profile and aromatic complexity that bourbon imparts will be distinctly missed.

If you have a little time (12-24 hours), you can significantly speed up the ripening process. Place your peaches in a brown paper bag, perhaps with a banana or apple, and store it in a cool, dark spot. The ethylene gas emitted by the fruit will help ripen the peaches more quickly. For immediate use, a very slightly underripe peach can still be used, but the sauce might require a bit more honey to achieve the desired sweetness.

The most accurate way to determine if your pork chops are done is by using a meat thermometer. Pork chops are safely and perfectly cooked when their internal temperature reaches 145 degrees Fahrenheit (63°C). Insert the thermometer into the thickest part of the chop, avoiding the bone. A properly cooked pork chop will be tender and juicy with a slight blush of pink in the center, not dry and gray.

Absolutely! The bourbon peach glaze can be prepared up to 2-3 days in advance. Simply follow the sauce-making steps (Steps 2-4), blend until smooth, and store it in an airtight container in the refrigerator. When you’re ready to cook the pork chops, gently reheat the glaze on the stovetop over low heat, stirring occasionally, before using it for basting. This makes dinner prep even quicker!

• ▢ 4 bone-in pork chops
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon extra virgin olive oil

Bourbon Peach BBQ Sauce

• ▢ ¼ cup bourbon
• ▢ ¼ cup ketchup
• ▢ 2 tablespoon unsalted butter
• ▢ 1 tablespoon worcestershire sauce
• ▢ 1 tablespoon honey
• ▢ ¼ cup brown sugar
• ▢ 1.5 cup fresh chopped peeled peaches
• ▢ ⅓ cup water
• ▢ 1.5 tablespoon dijon mustard
• ▢ 2 cloves garlic, pressed

• Remove the pork chops from the fridge 30 minutes before cooking. Season both sides generously with salt and pepper, then let them rest while you prepare the sauce.
• Melt butter in a saucepan over medium-low heat. Once bubbling subsides, add the pressed garlic and sauté for 2 minutes until fragrant. Then, stir in the chopped peaches, ensuring they are coated in the butter.
• Add the ketchup, Dijon mustard, Worcestershire sauce, honey, brown sugar, bourbon, and water to the pan. Bring the mixture to a low simmer and cook for 20 minutes, stirring occasionally, until the peaches soften and flavors meld.
• Transfer the sauce to a bowl and use an immersion blender to blend until completely smooth. Set aside ¼ of the sauce for later.
• Heat a cast-iron pan over medium-high heat. Once hot, add olive oil. Place pork chops in the skillet and sear for 2 minutes per side until golden brown. Flip the pork chop and begin basting the seared side with the bourbon peach sauce. Continue flipping the pork chops every minute, basting with sauce each time, until they reach an internal temperature of 145℉ (63°C).
• Remove pork chops from the pan and let them rest for 5 minutes. Brush with the remaining ¼ of the sauce just before serving. Enjoy hot!

1. Sear First: Always sear the pork chops on each side to create a beautiful crust before glazing with the bourbon peach sauce. This prevents the sauce from burning and ensures a juicy interior.
2. Grill Option: You can easily use a grill pan or an outdoor grill to achieve similar delicious glazed results. Be sure to oil the grates well.
3. Adjust Sauce Thickness: Continuously stir the sauce during simmering to monitor and adjust its thickness. If it becomes too thick or starts to stick, add a little more water, one tablespoon at a time, until the desired consistency is reached.