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Sliced Grilled Pork Chop with grilled peach, arugula, and Peach Bourbon Glaze - on a white plate.
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Glazed Pork Chops with Peaches and Bourbon Glaze

You're gonna love this easy pork chop dinner! Thick and juicy pork chops are glazed with a mixture of peaches, brown sugar or honey, bourbon, apple cider vinegar, and fresh thyme, then served with grilled peaches on the side.
Course Main Course
Cuisine American
Keyword bourbon glaze pork chops, pork chops with peaches
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 443kcal
Author Julia

Ingredients

For the Bourbon Peach Glaze

  • 2 fresh peaches slightly underripe, peeled and diced small (or use frozen, thawed or canned)
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons bourbon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme finely chopped
  • Pinch kosher salt
  • ½ teaspoon chili flakes optional

For the Pork Chops

  • 4 boneless pork chops about 1-inch thick, patted dry
  • 2 tablespoons cooking oil like light olive oil, canola, or avocado
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder

For the Grilled Peaches

  • 4 peaches slightly underripe, halved and pitted
  • 1 tablespoon cooking oil of choice
  • honey for drizzling (optional)

Garnishes

  • chopped pecans
  • fresh thyme leaves
US Customary - Metric

Instructions

Make Bourbon Glaze

  • In a small saucepan over medium heat, combine diced peaches, brown sugar, bourbon, vinegar, thyme, salt, and chili flakes if using.
  • Simmer for 8–10 minutes or until the peaches are soft and the mixture thickens slightly. If it’s gotten too thick, just add a splash of water to thin it out.
  • OPTIONAL: Mash or blend for a smoother glaze, or leave chunky. Set aside.

Cook Pork Chops

  • Preheat your grill pan or grill to medium-high heat. Brush or spray with oil.
  • Season the pork chops with salt, pepper, garlic powder, and oil.
  • Grill pork chops for 3–4 minutes per side, or until internal temp reaches 145°F.
  • During the last 2–3 minutes, brush generously with bourbon peach glaze.
  • Remove from the grill and let rest for 5 minutes.

Grill Peaches

  • If there is residue from the pork chops on your grill pan or grill, wipe or clean off. Spray or brush with oil once more.
  • While the pork rests, brush peach halves with oil. Place cut-side down on the grill. Grill 1-2 minutes or until grill marks appear and peaches are softened.
  • OPTIONAL: Drizzle with honey, if desired.

Serve

  • Plate the pork chops with a spoonful of extra glaze. Serve alongside the grilled peaches and sprinkle of fresh thyme, salt, and pepper. Accompany your bourbon glazed pork chops with a side salad, mashed potatoes, quinoa, bulgar, or grilled veggies. Enjoy!

Notes

  • Slightly underripe peaches are best for grilling so they don’t turn to mush and for the glaze so they hold their texture just a bit.
  • Remove moisture: Make sure to pat your pork until it’s very dry. It will help to ensure a wonderful crust while cooking.
  • Preheat the grill: Make sure your grill or grill pan is hot before adding the pork for those gorgeous grill marks.
  • Don’t overcook: I always pull my pork chops at exactly 145°F internal temp—juicy and never dry!
  • Use an instant read thermometer: Pork generally cooks a bit faster than other meats so make sure to check the time you have it on the grill. Using a thermometer is the best way to ensure your pork is juicy while simultaneously being cooked through.
  • Rest your pork! If you cut into your pork too soon, a lot of the juices will run out and cause your pork to be very dry. Letting it rest will help re-distribute the juices and be reabsorbed into the meat, making it tender and juicy.
  • Making the glaze before you grill helps to keep you organized and will taste better the longer it sits as the flavors will meld.

Best Oils for High-Heat Grilling

For high heat grilling, it’s best to use oils with a high smoke point to prevent burning and off-flavors. Good choices include avocado oil, grapeseed oil, canola oil, peanut oil, and light (refined) olive oil. These oils can handle the intense heat of the grill without breaking down.

Supplies

  • Grill pan or grill
  • Tongs
  • Small saucepan
  • Cutting board
  • Knife
  • Small bowls
  • Measuring spoons and cups
  • Basting brush
  • Blender for smooth glaze (OPTIONAL)
 

Nutrition

Calories: 443kcal | Carbohydrates: 30g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 682mg | Potassium: 814mg | Fiber: 4g | Sugar: 25g | Vitamin A: 838IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg