Sunday Suppers: Boozy Pork Chops With Juicy Peaches

Red Wattle pork chops being prepped with Maldon sea salt

Ingredients

  • 2 Bone in Pork Chops
  • 1/4 cup bourbon or rye whiskey
  • 2 cloves garlic, minced
  • 1.5 tablespoons firmly packed light brown sugar
  • 1 tablespoons soy sauce
  • 1 tablespoons whole-grain mustard
  • 3 fresh peaches, pitted and quartered
  • 2 shallots, quartered
  • 1/2 cup chicken stock (make your own with chicken backs and chicken feet)
  • 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons thinly sliced fresh basil

Instructions

Preheat the oven to 400 degrees before you get started

  • First thing’s first… brine your pork chops for a minimum of 4 hours! If you don’t have a brine recipe, check ours out.
  • Heat up a cast iron skillet and add a touch of olive oil and then add the peaches and cook for about 2 minutes per side or until tender. Remove peaches from the skillet and set aside.
  • Remove the pork chops from the brine and pat dry. Add a drizzle of olive oil, and then the chops. Sear for 2 minutes on each side and then add half of the butter and a sprig of rosemary. Begin to baste the pork chops for about 2 minutes. Put the chops in the oven.
  • Combine the bourbon, brown sugar, garlic, soy sauce, and mustard in a food processor and set aside. 
  • Remove the pork chops from the oven after about 12 minutes and check the temperature. We are looking for 155 degrees. Cover with foil and set aside. The pork 
  • In the same skillet, add a splash of olive oil and sweat the shallots. Then add the bourbon sauce and the stock, cook for about 5 minutes or until it becomes thicker. Add the rest of the butter, lemon juice and the peaches and stir for another 1 minute. 

Pour the mixture over the pork chops and garnish with chopped basil leaves. Voila!