Variation
Spicy Peach: Add 1 tsp of minced chipotle in adobo to the glaze.
Dinner · Main Course · Grilling · American
Grilled Pork Chops With Peach Bourbon Glaze
Master the art of juicy grilled pork chops with this simple technique and a vibrant peach bourbon glaze that balances sweetness with a hint of oak.
Prep
20 min
Cook
15 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Glaze Reduction
- 1
Simmer
Combine peach preserves, bourbon, vinegar, mustard, and pepper flakes in a small saucepan over medium heat.
Tip: Whisk constantly to prevent the sugars from scorching on the bottom.
How to Make Grilled Pork Chops With Peach Bourbon Glaze
Total time: 35 min · Yields 4 servings
- 1
Preheat and Prep
Preheat your grill to medium-high heat, approximately 400 degrees F. Pat the pork chops completely dry with paper towels to ensure a proper sear, then rub with olive oil, salt, pepper, and paprika.
- 2
Initial Sear
Place the chops on the clean, oiled grill grates. Grill undisturbed for 4 to 5 minutes until dark grill marks appear and the meat releases easily from the grates.
- 3
Flip and Glaze
Flip the chops and generously brush the seared side with the peach bourbon glaze. Continue cooking for another 4 to 6 minutes.
- 4
Temperature Check
Apply a second layer of glaze in the final 2 minutes. Use an instant-read thermometer to check for an internal temperature of 145 degrees F at the thickest part.
- 5
Resting Period
Transfer the chops to a clean plate or cutting board. Tent loosely with foil and let the meat rest for at least 5 minutes to allow juices to redistribute.
Chef's Tips
- Always choose bone-in chops for grilling as the bone helps protect the meat from overcooking and adds flavor.
- Do not glaze too early. The high sugar content in the preserves will burn if exposed to direct flame for more than a few minutes.
- If the peaches are in peak season, grill halved fresh peaches alongside the pork for a beautiful presentation.
What to Serve with Grilled Pork Chops With Peach Bourbon Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Over a bed of creamy polenta
- Alongside a crisp arugula salad
- With a side of grilled sourdough bread
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Alcohol-Free: Replace the bourbon with apple juice or white grape juice.
Variation
Apricot Twist: Use apricot preserves in place of peach for a tarter flavor profile.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to maintain moisture.
Further reading
Frequently asked questions
How long should I cook grilled pork chops to keep them juicy?
For a 1-inch thick chop, cook for about 4 to 6 minutes per side. The most important factor is reaching an internal temperature of 145 degrees F followed by a 5-minute rest.
Can I use boneless chops for this recipe?
Yes, but be aware they cook faster. Reduce the grilling time by 1 to 2 minutes per side and monitor the temperature closely to prevent drying out.
What is the best type of bourbon for grilled pork chops?
A standard Kentucky straight bourbon works best. Look for notes of vanilla and caramel which complement the sweetness of the peaches.
Should I marinate the pork before grilling?
While you can, this recipe uses a dry rub and a thick glaze instead. The rub provides the crust, and the glaze provides the moisture and flavor impact.
Does the alcohol in the peach bourbon glaze cook off?
Most of the alcohol evaporates during the simmering process and the high heat of the grill, leaving behind the rich oak and vanilla flavors.
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