Peach Glazed Pork Chop Recipe
Bone-in, center cut pork chop marinated in our signature sweet tea brine, oak grilled bourbon glaze. Served with roasted garlic mashed potatoes and fresh sautéed baby kale.
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Ingredients
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Pork Chop
Method
Pork Chop Preparation
Prepare the Brine
In a mixing bowl, combine the sweet tea brine, bourbon, brown sugar, apple cider vinegar, soy sauce, salt, and black pepper. Stir until the sugar and salt are fully dissolved.
Marinate the Pork Chops
Place the bone-in pork chops in a large resealable plastic bag or container. Pour the brine over the pork chops, ensuring they are fully submerged. Seal the bag or container and refrigerate for at least 4 hours, preferably overnight.
Grill the Pork Chops
Remove the pork chops from the brine and pat them dry with paper towels. Place them on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C).
Apply the Glaze
During the last 2 minutes of cooking, brush the grilled pork chops with additional bourbon glaze to enhance flavor. Allow the glaze to caramelize slightly on the chops.