Grilled Pork Chops with Peaches and Bourbon Sauce

Nothing beats grilling in the summer ( although some of us grill throughout the year - sometimes in a parka). The best thing about grilling is that you do not have to wait for the weekend and with a little planning you could have a delicious meal on the table in under an hour. When it gets really hot outside we do the bulk our cooking on the grill - ours has a side burner, which is handy to boil corn or potatoes or even make sambal belacan so it does not stink up the house! Brad says that it brings out the caveman in him when he grills ;)

The chops that I used were not too thick and it cooked fairly quickly on a hot grill. I made the bourbon sauce right before I grilled the pork chops. I have used fresh peaches for this recipe but frozen peaches would work as well here. But I prefer fresh peaches because it holds its shape better and lets face it - nothing beats fresh fruits!



Pork Chops with Peaches & Bourbon sauce
3 medium pork chops
salt
freshly ground black pepper
1/2 tb olive oil

Peaches & Bourbon Sauce:
3 medium peaches
3 tb unsalted butter
1 medium shallot - minced finely
2 tb brown sugar
1/3 cup bourbon
3 sprigs of fresh thyme
1/2 tsp rosemary
salt to taste
freshly ground black pepper




Peach & Bourbon Sauce:
Wash and cut fresh peaches into segments ( I got eight segments out each peach).
Place segmented peaches, brown sugar, fresh thyme, butter, shallots, bourbon and rosemary in a heavy bottomed pot and bring to a boil. Reduce heat to a simmer and season with salt and pepper. Simmer till mixture starts to thicken slightly. The peaches will still hold its shape.

Chops:
Preheat grill to 350 degrees. While waiting the grill to heat up, salt and pepper the pork chops, and brush olive oil on the chops and set aside.

Grill chops 5 minutes on each side. Just be mindful of the cooking time if your chops are thick. As you can see in the picture above, the chops that I have used were not too thick.

Serve grilled chops with bourbon peach sauce. I served it with homemade creamed corn and Grilled Romaine Salad. Makes three servings.