Last night, while away on business here in Atlanta, we ate at a Pub (figure this one) and I had a bourbon grilled pork chop and it was served with bourbon grilled peaches.

The peaches were out of this world and asked the chef for the recipe.

No exact measurements but it was simple:
Bourbon and brown sugar... heat to flash off the alcohol in the bourbon.

Marinate peaches for 2 hours and grill on both sides until they have some grill marks and are hot inside. Just absolutely delicious!!!

... and peaches are in season!!!!

Thanks Doug. I thought I had seen this combination before and found one on Cooking Light, Pork Chops with Bourbon Peaches but they're not grilled.

Then I kept looking and found this one, Bourbon Glazed Pork Chops with Peaches which isn't "grilled" but uses a grill pan.

I think I'm going to try the latter recipe for dinner tonight! Thanks for the idea.

A further update on this one...

I made the peaches and the pork chops using my own design.

For the peaches I used about 1 cup of bourbon (cheap stuff for the flavor) which I heated to where I had the steam rising off it to get the alcohol out. I then added about 3 tablespoons of dark brown sugar and blended it until melted.

After cooling slightly, I poured it over 4 quartered peaches and let them marinate in the container for about 4 hours, shaking the container periodically to generously get the marinade on all of them.

I also took 4 pork chops and made a marinade of 3/4 cup bourbon and 1/4 cup Ponzu sauce and let them marinate for about the same time. No cooking on the bourbon for this one.

When done, I grilled them all on the barbeque and let's just say there were NO leftovers!! I think mine were better than the restaurant I had them in.

Yummy and my guests loved them as well!!

Doug-That sounds great. Thanks for the ideas. I haven't cooked a pork chop in a long time, and I think it's that time now.

Doug, thanks for the tips. I did end up making that second recipe from above (the CL one); it was darn good and easy.

So what's ponzu sauce? I've been hearing that a lot lately but have no clue.

Ponzu Sauce is found in the Asian aisle of the supermarkets. It is a combination of light soy with citrus. It's only about 10 calories per tablespoon so it's not bad to use like teriyaki which is much higher.

I've made this ponzu sauce to serve with salmon. It's delicious! The recipe is from a guy named mean chef on the Fine Cooking forum.

Northwest Ponzu Sauce
1 grapefruits
1 orange
1 lime
1/4 cup sugar
1/4 cup soy sauce
1/4 cup rice vinegar

Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side. If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.

Juice the fruits and combine the juices.

Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.

Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.

Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.

When the caramelized sugar has dissolved, add the soy sauce and vinegar.

Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.

The zest may be left in or strained out.

Serve the sauce warm or at room temperature.

Wow, sounds good. Chris, any idea how much that makes and how long it keeps?

Kim,

If you want, you can buy it already done.

However, Chris's recipe sounds absolutely fantastic to make it from scratch. It's in the book Chris!!

It's been a while since I made it, so I'm not sure. A cup and a half, maybe? The fruit juice is reduced by boiling. I remember using up the leftovers up in a week or so on veggies (incredibly good!) and possibly chicken breasts.

Hi All...

The Ponzu Sauce and the grilled pork chops and peaches sound absolutely delicious... we will definitely be trying these in our household.

Thank you all for your recipes...

Karen

Another update as to how this is evolving.

The other night I had pulled out pork chops to make and it was too late to marinate them so here's what I did that came out just unbelievable!!

I took the chops and browned them lightly on a high heat in about 1 tbsp of olive oil. I then cut the heat to medium and took a little peach brandy and "lightly" drizzled the chops with it. The resulting liquid started to add a nice glaze to the chops so when I turned them I repeated the process. I then took 2 wrinkly peaches from the bin and sliced them along side the chops in the pan. I then added a little more brandy over the peaches.

I turned the chops frequently until they were still nice and most and peaches cooked.

The peaches over the top of the chops were just great. We both loved it and I just hope I can do it again!!

Just bought the Ponzu Sauce at Whole Foods. Looking forward to trying this recipe while we are on vacation next week!