Peach BBQ Pork Chops
Prep
15m
Cook
10m
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
- Preheat your grill
- 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
- Mix the Creole seasoning and the oil into a paste and rub generously it on your pork chops.
- Set aside.
- Wash the peaches and slit the skin on the bottom in an X, and put them in boiling water.
- Leave for 30 seconds, removing them and peeling off the skins, cut in half, removing the pit
- In a sauce pan, on medium heat, add the butter and let it melt
- Add the ginger and cook until soft.
- Add the peach slices along with the brown sugar and stir gently.
- Pour in the brandy and light it with a match.
- After the flame dies down, add the Mutha sauce, cinnamon and season with salt and pepper.
- Check the grill.
- If you are using charcoal, spread a nice even coal bed and set your pork chops directly over the coals.
- When the juice rise up to the surface near the bone, flip the chops.
- Continue to cook until the meats reaches an internal temperature of 145° to 150°
- The chops should be done in 8 to 10 minutes. DO NOT OVER COOK!
- 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 |