American · main

Grilled Pork Chops with Peach-Bourbon Glaze

Grilled Pork Chops with Peach-Bourbon Glaze reads sweetness 6.5, umami 6.3 and fruity 6.1 on Palate's 0–10 flavor X-ray — a American main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 8.3 / 10
• Sour & Bright — 4.7 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Sweetness 6.5 · Umami 6.3 · Fruity 6.1 · Richness 5.8 · Sourness 4.4 · Salinity 4.0 · Allium 3.4 · Smoke 2.4 · Floral 2.3 · Heat 1.6 · Warm Spice 1.4 · Funk & Ferment 1.3 · Bitterness 1.2 · Herbaceous 1.2 · Citrus 1.2 · Nutty 0.8 · Earthy 0.7

What's in it (12)

• pork back ribs — 1134 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 27 g
• unsalted butter — 27 g
• peaches — 1361 g
• shots bourbon — 79 g
• light-brown sugar — 50 g
• apple cider vinegar — 30 g
• garlic — 6 g
• thyme — 1 g
• red chili flakes — 1 g

Time & effort: about 57 min (52 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 196.6 kcal, 7.8 g protein, 13.6 g fat, 12.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the pork chops all over with 1 teaspoon of the kosher salt and the pepper. Let stand at room temperature while the grill heats and you make the glaze, about 25 minutes — this seasons the meat through and takes the chill off so the chops cook evenly.
2. Melt the butter in a medium skillet over medium heat. Add the peaches and cook, stirring occasionally, until they begin to soften and turn golden at the edges, 5-6 minutes.
3. Add the bourbon and let it bubble for 30 seconds to cook off the raw alcohol smell, then stir in the brown sugar, garlic, thyme, and red pepper flakes.
4. Simmer, stirring occasionally, until the peaches are glossy and the liquid has thickened to a syrup that coats the back of a spoon, 6-8 minutes.
5. Off heat, stir in the cider vinegar and the remaining 1/2 teaspoon salt; taste and adjust. Set the glaze aside, keeping the peach wedges mostly intact for spooning over the finished chops.
6. Heat a gas or charcoal grill to medium-high (about 450°F) and scrape and oil the grates. Rub the chops all over with the vegetable oil.
7. Grill the chops over direct heat, uncovered, until well marked and they release easily from the grates, 4-5 minutes per side.
8. Move the chops to the cooler side of the grill (or reduce heat to medium), brush both sides generously with the peach glaze, and continue cooking, turning and basting once more, until an instant-read thermometer inserted at the thickest point away from the bone reads 145°F, 3-4 minutes.
9. Transfer the chops to a platter, tent loosely with foil, and rest 5 minutes — the internal temperature will climb a few more degrees as they rest.
10. Spoon the remaining peach glaze and softened peach wedges over the chops and serve right away.

Dishes with a similar flavor shape

• Grilled Skewers (Mtsvadi) — Georgian
• Töltött Paprika (Stuffed Peppers) — Hungarian
• Pašticada (Marinated Beef Braised in Prošek and Figs) — Croatian
• Brown Sugar Pork Chops with Georgia Peach BBQ Sauce — Southern
• Bobotie with Yellow Rice — South African · Cape Malay

Keep reading: what sweetness, umami, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.