Let Me Tell You About These Pork Chops…
Ok, so first things first—if you’d told me five years ago that I’d be waxing poetic about grilled pork chops, I’d have laughed and changed the subject to literally anything else. But then last summer, I brought these Grilled Peach-Bourbon BBQ Pork Chops to a family cookout, and my cousin spent half the night trying to steal leftovers. No kidding. It’s basically become our unofficial summer anthem since then. Oh, and there was that one time I almost set my sleeve on fire flipping them, but that’s a tale for another day (and probably a different shirt).
Why I Keep Coming Back to This Recipe
I make this every time the weather’s nice and I want to feel like a BBQ genius with minimal actual effort. My family goes a little wild for these chops because the sauce is sweet, smoky, and a tiny bit sticky—plus, it just looks impressive. Sometimes I’ll make it just for myself and eat leftovers cold from the fridge. Actually, I think it’s even better that way, but maybe that’s just me? (Also: the sauce covers a multitude of grilling sins, if you accidentally overcook the pork. Ask me how I know!)
What You’ll Need (and What You Can Swap)
- 4 bone-in pork chops (about 1-inch thick)—I grab whatever’s on sale, honestly. Boneless works too if that’s what you’ve got.
- 2 fresh peaches, pitted and sliced—if you can’t find good peaches, nectarines will do. Canned peaches in juice work in a pinch (just pat ’em dry!)
- 1/2 cup bourbon—I sometimes use a splash less if I’m feeling cautious. If you don’t do bourbon, apple juice plus a glug of cider vinegar is surprisingly tasty.
- 1 cup BBQ sauce—My grandmother swears by Sweet Baby Ray’s but honestly, whatever’s in the fridge is fine.
- 2 tbsp brown sugar—I’ve subbed in honey or maple syrup before, works just as well.
- 1 tbsp Dijon mustard (or yellow, or even grainy if you’re feeling fancy)
- 2 cloves garlic, minced—or a fat pinch of garlic powder if you’re not in the mood to chop.
- Salt & pepper—a big pinch of each, to taste
- Olive oil—a drizzle, maybe 1 tbsp or so
How I Actually Make These (No Judgment Zone)
- First, make the sauce: Dump the BBQ sauce, bourbon, brown sugar, mustard, and minced garlic into a small pot. Stir it around and let it simmer (medium-low heat is fine) until it’s sticky—about 10 minutes. This is usually where I sneak a taste (or two). If it bubbles over, just wipe it up and pretend it didn’t happen. No one will know.
- Prep the chops: Pat the pork dry, then rub with olive oil, salt, and pepper. If you remember, let them sit out to come to room temp for 20 minutes. If you forget, no biggie. They’ll survive.
- Grill time! Heat your grill to medium-high. If you don’t have a grill, a grill pan or heavy skillet works—just crank a window, it’ll get smoky. Lay the chops down and don’t fuss with them for 4-5 minutes. Flip, then baste the top with that peach-bourbon sauce. (I probably use more than I should, but hey—more is more.)
- Add the peaches: In the last 4 minutes or so, toss the sliced peaches on the grill. They only need a couple minutes per side to get those nice char marks. Sometimes I forget and they come out a bit mushy. Still delicious.
- Finish and rest: Flip the pork once more, brush with more sauce, then pile the grilled peaches on top. Let everything rest for at least 5 minutes before serving. I know it’s hard, but actually, I find it works better if you do.
Some Notes I Learned the Hard Way
- If your sauce gets too thick, just add a splash of water (or, you know, more bourbon—no judgment).
- Once, I used extra-ripe peaches that basically turned to jam. Tasted great, but was a mess. Use just-ripe ones if you can.
- If you forget to let the pork rest, it loses all its juices and gets sad. Trust me, I’ve done it multiple times.
Variations I’ve Tried (and One I Regret)
- Swapped bourbon for rye whiskey once—honestly, not bad but a bit punchy. Stick with bourbon unless you love rye’s flavor.
- I did try it once with pineapple instead of peaches. It was fine; just not the same vibe. Peaches are where it’s at.
- If you’ve got fresh thyme or rosemary lying around, toss some in the sauce for a herby twist.
What If I Don’t Have All the Gadgets?
You don’t need a fancy grill. I’ve made these on a cast iron skillet with the window open (my smoke alarm did not appreciate it, but it worked). If you don’t have a basting brush, use the back of a spoon, or even a paper towel. It’s not rocket science!
Storing Leftovers (If That Ever Happens)
Technically, these keep in the fridge for up to 3 days in a sealed container. Though honestly, in my house, it never lasts more than a day—leftovers just seem to vanish. If you do have some left, slice the pork thin and pile on sandwiches for lunch. Maybe with some coleslaw? Anyway, you do you.
What Goes With These Chops?
I love to serve these with good potato salad (my dad’s recipe, which he claims is top-secret), or grilled corn on the cob. Sometimes, if I’m feeling wild, I’ll make skillet cornbread. My sister swears by a big green salad with feta and pecans. There are no rules here.
Stuff I Wish I’d Known (AKA Pro Tips)
- I once tried rushing the sauce by cranking the heat—regretted it, because it burned and tasted weird. Low and slow is better.
- Don’t skip the resting step or you’ll end up with dry pork. It’s worth the wait, even if you’re hungry.
- If your grill is unpredictable (like mine), keep a close eye on things so you don’t turn your pork into charcoal.
Quick FAQ (Because You All Actually Asked)
- Can I use chicken instead of pork? Yep! Just adjust the grilling time—chicken breasts cook faster. Actually, bone-in chicken thighs are amazing with this sauce.
- Is there a non-alcoholic swap for bourbon? For sure! Try apple juice with a touch of cider vinegar. Or check out this list of bourbon substitutes from Bon Appétit.
- Can I make the sauce ahead? Totally. I usually make it a day before (sometimes two, if life gets in the way). Flavors get better overnight, in my opinion.
- Can I freeze this? The pork, yes. The peaches get a little weird, though, so I’d avoid freezing them if you can.
Oh, before I forget—if you’re looking for a killer BBQ sauce base, Simply Recipes has a homemade version I riff on sometimes. But honestly, when I’m short on time, the bottled stuff works just fine (don’t tell my grandmother). Anyway, hope you have a blast making these Grilled Peach-Bourbon BBQ Pork Chops. Feel free to shoot me questions or just brag about your cookout wins!
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 2 ripe peaches, pitted and chopped
- 1/3 cup bourbon
- 1/2 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
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1In a blender, combine chopped peaches, bourbon, BBQ sauce, brown sugar, and Dijon mustard. Blend until smooth to create the peach-bourbon BBQ glaze.
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2Season pork chops with olive oil, smoked paprika, salt, and black pepper. Let them marinate for at least 15 minutes.
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3Preheat grill to medium-high heat. Oil the grates to prevent sticking.
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4Grill pork chops for 5-6 minutes per side, basting with the peach-bourbon BBQ glaze during the last few minutes of cooking.
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5Remove pork chops from the grill and let rest for 5 minutes before serving. Serve with extra peach-bourbon BBQ glaze on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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