Oh my foodie friends, I think I have developed a new addiction! Yup, it is pretty bad, and getting worse by the day. What, pray tell, is this new addiction you ask?

Well, I just can't seem to stop making new sauces! I know that must not seem like a bad thing right? And I guess, on the outside, it really isn't too awful horrible. But oh.my.goodness. On the inside? The inside of my ol' noggin? WOW, it is one crazy, out of control place in there folks! There is seriously non-stop ingredients bouncing around in the hopes of colliding and coming out a brand new sauce to end up on the grill!

I blame this on Kevin you know. His whole "hands off" policy when it comes to me and the grill. It is only natural that I would be begin to obsess right? 

Well it is either that or, since he has made it clear that he is the grill master, I am determined to work his little hiney off. Ya, that could very well be it right there!

OR

Maybe it is just that I am basically obsessed with food and cooking period? Hhhhmmmm?

Naaa, it is much more fun to blame in on Kevin!

No matter what the reason for it, a true addiction it has become! I can't walk through the store without putting ingredients together in my head. I go to sleep at night thinking about sauces, and wake up in the morning thinking about sauces. My big fear right now has to be running out of grilling weather before I run out of sauce ideas!! This was the first weekend in weeks that we actually cooked a full meal indoors, but that didn't stop the ideas! 

This idea came from a mash-up of things from Kevin's first whole weekend off. We had a little impromptu celebration after his 9 day long work "week" so I bought him a bottle of his favorite bourbon. I also stopped by a friends produce stand and bought some gorgeous ripe peaches. They were huge and ooohhhh so juicy! 

The mustard? Well, lately I am living for sweet hot mustard on everything. Burgers, sandwiches, hot dogs.....ya, pretty much everything. So in the mix it went!

The end result? A fantastic grilling sauce with a 1, 2 punch! 

I am not joking when I tell you Kevin ate it with a spoon!! We still have some left in the fridge because he will not let me throw one bit of it away! Put it on chops like these, chicken, baste a burger, or just drizzle it over your hot dog. It doesn't matter what you try it on, as long as you try it!!

1 year ago - Kitchen Sink Macaroni Salad

2 years ago - Alton Brown's Vichyssoise

3 years ago - Crabby Mac

Grilled Pork Chops with Peach, Bourbon, Mustard Sauce

By Bobbi's Kozy Kitchen
Published 07/22/2014

Ingredients

• 8 1" thick bone-in pork chops
• 4 peaches, halved and pitted
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt, plus 1 teaspoon (separated)
• 1/2 teaspoon cracked black pepper
• 2 cups peach preserves
• 1 cup apple cider vinegar
• 1/4 cup bourbon
• 6 cloves garlic, minced
• 4 teaspoons dry mustard
• 3/4 teaspoon crushed red pepper flakes

Instructions

1. Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl. Coat the pork chops with the rub, and place in a shallow baking dish. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt. Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning. Cook until the sauce thickens, about 10 minutes. Let the sauce cool completely
3. Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature. Preheat your grill (or grill pan) to medium.
4. Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
5. Turn the pork chops over and baste the cooked side with the sauce. Cover and cook for an additional 3 to 4 minutes.
6. Uncover and continue to cook, turn, and baste the chops every couple of minutes until done. Approx 6 to 8 minutes. Pork is done when it reaches an internal temperature of 145 degrees.
7. Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
8. Meanwhile, place the peaches cut-side down on the grill. Cover and grill 1 to 2 minutes per side, or until grill marks appear.
9. Serve the pork chops with the grilled peaches.

Yield: 8 servings
Prep Time: 04 hrs. 00 mins.

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