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Peach-Mustard BBQ Sauce, recipe follows
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Prepare an outdoor grill with a high heat for both direct and indirect grilling.
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Position a drip pan under the grate on the cooler side of the grill.
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Brush the pork chops on both sides with oil and season with salt and black pepper to taste.
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Set aside for 15 minutes.
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Grill the chops over the heat until brown on both sides, about 4 minutes per side.
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Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce.
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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.
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Let rest for 10 minutes.
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To serve: Drizzle the chops with more sauce and serve.
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Peach-Mustard BBQ Sauce
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3 tablespoons unsalted butter
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2 tablespoons minced onion
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2 cloves garlic, minced
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3 tablespoons cider vinegar
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1/2 cup whole-grain mustard
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1/4 cup Dijon mustard
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3/4 cup peach jam or preserves
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1 tablespoon bourbon
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1/2 teaspoon kosher salt
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Melt the butter in a saucepan over medium heat.
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Add the onion and garlic and cook until translucent, about 3 minutes.
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Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
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Whisk in both mustards and the jam or preserves.
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Simmer, whisking, until jam melts, about 1 minute.
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Remove the pan from the heat and stir in the bourbon and salt.
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Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce.
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This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
