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Flavorful Grilled Bourbon Glazed Pork Chops with Easy Peach Salsa

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Juicy grilled pork chops glazed with a sweet and smoky bourbon sauce, paired with a fresh, zesty peach salsa for a perfect summer meal.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1/3 cup bourbon
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce (optional)
  • Freshly ground black pepper, to taste
  • 2 ripe peaches, diced (or nectarines/mango)
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • 1 tablespoon fresh lime juice
  • Handful fresh cilantro, chopped (optional)
  • Salt and pepper, to taste
  • Olive oil for brushing the grill and chops

Instructions

  1. Make the Bourbon Glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, and Worcestershire sauce if using. Bring to a gentle simmer over medium heat, whisking frequently until the sugar dissolves and the mixture thickens slightly, about 8 to 10 minutes. Remove from heat and set aside to cool slightly.
  2. Prepare the Peach Salsa: In a medium bowl, toss diced peaches, red onion, jalapeño, lime juice, and chopped cilantro. Season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes to let flavors meld.
  3. Prep the Pork Chops: Pat pork chops dry with paper towels. Lightly brush both sides with olive oil and season with salt and pepper.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F). Oil the grill grates to avoid sticking.
  5. Grill the Pork Chops: Place chops on the grill and cook about 4-5 minutes per side. During the last 2 minutes, brush bourbon glaze generously on each side. Watch for flare-ups and move chops if needed. Aim for internal temperature of 145°F.
  6. Rest the Meat: Transfer chops to a plate and let rest for 5 minutes to lock in juices.
  7. Serve: Spoon peach salsa over glazed pork chops and enjoy immediately.

Notes

If glaze is too thick after cooling, whisk in a splash of water or bourbon before brushing. For less heat, remove jalapeño seeds or omit entirely. Use tamari instead of soy sauce for gluten-free. Rest pork chops after grilling to keep them juicy. Watch glaze closely to avoid burning due to sugar caramelization.

Nutrition

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

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