HIGHLAND, Illinois — Ingredients
1 pkg Red Barn Farm Meats Bone-In Pork Chops (4)
2-4 Firm peaches
1 cup Peach Preserve (or boil down peaches to make your own)
1 Tablespoon Apple Cider Vinegar
3 Tablespoons Bourbon
1/2 Teaspoon Onion Powder
Kosher Salt and Pepper
Prep Pork Chops by patting them dry and seasoning with Kosher Salt and Pepper.
Cook chops on lightly oiled grill grates (you could also cook chops in a skillet or in the oven)
Cut peaches in half, take out pit, and lightly brush with oil. Place on grill with pork chops. The firmer the peach, the easier it will grill and not just squish when you try to move it with your tongs.
While the pork chops and peaches are cooking, combine peach preserve, apple cider vinegar, bourbon, onion powder and salt and pepper to taste in sauce pan. Stir all ingredients and bring to a boil. Reduce heat to low and simmer for at least 10 min.
When chops are close to done, coat with glaze on both sides and slightly increase heat. Glaze both sides a few times until chops reach their desired temperature and doneness. Use extra glaze to serve with pork chops.