Are you craving some grilled pork chops that are a step above the norm? Don’t get me wrong, there is nothing bad about tossing a chop over hot charcoal with basic seasonings such as salt and pepper with a dash of butter! But, sometimes your taste buds are asking for more flavor.
And this grilled pork chop recipe certainly delivers!
You start with some nice thick chops, some marinating time with red wine, and finish things off with a flavor explosion in the form of a fruit-based glaze! Oh – there is Tennessee Whiskey involved as well. You can substitute bourbon if you wish!
About Wine
How old is wine production? Pretty old! That’s why makers have gotten so good at making tasty varieties. According to wine historians – variations of “wine” have been made for thousands of years. The earliest evidence of wine production comes from Armenia and dates back to 4100 BC as well as from Sicily 4000 BC.
Other regions include China around 7000 BC, Iran from 5000 BC, as well as other regions. By comparison, wine made in what is now the United States was first made in the 1500s by French settlers between 1562 and 1564. This happened in their settlement which was near Jacksonville, Florida.
Now, every state in the Union has a wine producer with California having the most. But, Why the focus on wine? Because the wine marinade sets the hearty base flavor for this tasty dish. Here’s what you need to do to get started.
Peach and Whiskey Glazed Red Wine Grilled Pork Chop Recipe
Peach and Whiskey Glazed Red Wine Pork Chops
Ingredients
- 6 pork chops 1/2 inch thick or more
- salt and pepper to taste
- 1 cup red wine use your favorite red wine
For the Whiskey Peach Glaze
- Splash of oil
- 1 can sliced peaches (or 3-4 fresh peaches, peeled, pitted, and sliced) reserve some of the juice from the can
- ½ small sweet onion, diced
- ⅔ cup Whiskey
- 2 tbsp brown sugar
- 2 tsp balsamic vinegar
- ½ stick butter
Instructions
Preparation
- Place the pork chops in a glass baking dish or zip-close bag. Add salt, pepper, and several splashes of red wine. Coat evenly, cover or seal, chill for 2-3 hours.
Cooking
- Heat a skillet with a small amount of oil. As the temperature rises add in the sliced peaches, half of the juice from the can if using canned peaches, and onions. Allow simmering for a few minutes then add whiskey, brown sugar, vinegar, and butter. Stir until butter is melted, onions are very tender and well mixed.
- Grill the pork chops over medium-high heat turning as needed. Grill to an internal temperature of 140 degrees. Brush heavily with Peach and Whiskey Glaze before removing from grill. Top each chop with a slice or two of peaches.
- Baste the chops once off the grill with any remaining peach and whiskey sauce. And yes, as mentioned above – you can use bourbon in place of Tennessee Whiskey. I just happen to live close to Lynchburg, Tennessee. That’s the home of Jack Daniels – so using Tennessee Whiskey as an ingredient comes naturally to me.
Nutrition
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love it when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.