Peach BBQ Pork Chops
Easy
Fairly cheap
Prep

15m

Cook

10m

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Category: Breakfast & Brunch
Seasons
Cuisine Type Latin

Ingredients

Peach BBQ Pork Chops

4 center loin pork chops, bone in
2 Tbs Creole Seasoning
2 Tbs Olive oil

Peach BBQ Pork Chops Sauce

Peach BBQ Pork Chops Sauce

1 pound fresh peaches (frozen is ok too)
1/4 cup butter
1 Tbs fresh ginger, minced
1 Tbs brown sugar
1/4 cup brndy
1/2 cup Dinosaur Muthat BBQ sauce
1/8 tsp ground cinnamon
kosher salt and pepper

Peach BBQ Pork Chops Directions

  1. Preheat your grill
  2. Slit the bootstrap tendon on the side of you chops, (if there is one) on one place to the pork chops won't curl while grilling
  3. Mix the Creole seasoning and the oil into a paste and rub generously it on your pork chops.
  4. Set aside.
  5. Wash the peaches and slit the skin on the bottom in an X, and put them in boiling water.
  6. Leave for 30 seconds, removing them and peeling off the skins, cut in half, removing the pit
  7. In a sauce pan, on medium heat, add the butter and let it melt
  8. Add the ginger and cook until soft.
  9. Add the peach slices along with the brown sugar and stir gently.
  10. Pour in the brandy and light it with a match.
  11. After the flame dies down, add the Mutha sauce, cinnamon and season with salt and pepper.
  12. Check the grill.
  13. If you are using charcoal, spread a nice even coal bed and set your pork chops directly over the coals.
  14. When the juice rise up to the surface near the bone, flip the chops.
  15. Continue to cook until the meats reaches an internal temperature of 145° to 150°
  16. The chops should be done in 8 to 10 minutes. DO NOT OVER COOK!
  17. Serve them on a platter with sauce spooned over them.

Notes

You can find the recipe for the BBQ sauce here

Nutrition facts

Per Serving

Kcal: 381 kcal
Fibers (g): 0.8g
Sodium (mg): 2069mg
Carbs: 7.3g
Sugar (g): 5.7g
Fat: 26g
Saturated fat (g): 10.8g
Cholesterol: 94mg
Proteins: 22.9g

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