Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney
1 tbsp. extra virgin olive oil
1/2 medium yellow onion, finely chopped
1/2 tsp. kosher salt
1/2 tsp. mustard seed (I actually used tsp. of grainy Dijon as I didn't have any mustard seed)
1/4 cup of bourbon (I probably used a bit more as I have a tendency to do when booze is involved...lol)
1/4 cup packed of brown sugar (I've now substituted all sugar to organic coconut sugar as I've found Costco now carries it. Such a better substitute!!)
2 tbsp. fresh lemon juice (about 1/2 a lemon)
2 medium, ripe peaches, peeled and chopped
4 bone in rib side pork chops (more fat and bone in these and therefore more juicy on the BBQ)
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. freshly ground pepper
Mix the rub in a small bowl.
Rub the chops on both sides and leave them to rest at room temperature for 20 - 30 minutes.
In a large sauté or skillet pan, over medium heat, warm the oil.
Add the onion, salt and mustard seed if using.
Cook until onion is tender and golden brown, about 5 mins.
Add the grainy Dijon if using.
Add the bourbon and bring to a boil.
Add the remaining chutney ingredients.
Cook until most of the liquid is absorbed and the peaches are tender, about 10 mins. stirring occasionally.
Remove from heat.
Prepare the grill for direct cooking over medium heat. (400 - 450F degrees)
Grill the chops over direct medium-high heat with the lid closed, checking often to avoid flare ups, until slightly pink in the centre, 8 - 10 mins.
Remove from grill and rest for 3 - 5 mins.
Serve the chops warm with the peach-bourbon chutney
Pairs Well With
This came through my email this week from Weber who sends me weekly BBQ recipes. This is the first one that interested me in quite awhile and it was absolutely fantastic which is why it made it into my recipe box.