Sweet Peach Tea Brined Pork Chops with Peach Bourbon Glaze

     

 

Ever since Jon and I went to Atlanta to the “Mothership” (Big Green Egg headquarters), we’ve been grilling up a storm at home.  In the past month, we have only eaten out twice.  Most nights we are outside grilling or smoking some meat.  Our trips to the grocery store have been centered around, “what can we grill on the egg?”  If you follow us on social media, I’m sure you’ve seen everything we’ve been grilling, including a few preview pictures of this recipe!

Lately I’ve been obsessed with peach tea and peach cocktails.  This is taking an unusual twist…but anytime there’s a delicious sounding peach drink on the menu somewhere, I’m usually ordering it.  Since we’re in the South, there’s sweet tea everywhere.  The joke is, “would you like a little tea with your sugar?”, it is that sweet!  But when you combine a little sweet peach tea with pork chops, some pretty good things happen!

 

 

The Sweet Peach Tea Brine makes the pork chops so tender and so juicy.  While they’re grilled, they get basted and smothered in a Peach Preserve Bourbon Glaze.  It doesn’t get much better than that!

Now if you don’t have a kamado style grill, that’s okay, these pork chops can be made easily on a charcoal grill or a gas grill.

If using a kamado-style grill, we set our egg up for direct cooking with lump charcoal, sprinkled with some whiskey barrel wood chips and brought the temp up to 350-375 degrees Fahrenheit (but follow your grill’s manufacturer’s instructions for your setup). 

 

Ingredients:

For the Sweet Peach Tea Brine:

4 Bone-in Pork Chops (about 1-inch in thickness)

2 Cups Prepared Sweet Tea

½ Cup Peach Nectar

¼ Cup Salt

 

For the Peach Preserve Bourbon Glaze

½ Cup Peach Preserves

1 tbsp Bourbon

 

 

Combine the sweet tea, peach nectar, and salt in a bowl.  Stir until combined well.

 

Place the pork chops into a brine-bag and pour in the Sweet Peach Tea Brine mixture.  Close the bag and place the bag in a bowl (you want to do this in case the bag springs a leak so that you don’t have the brine all over your refrigerator).  Place in the refrigerator for at least 4-5 hours.

Prepare the grill for direct grilling at about 350-375 degrees Fahrenheit.  Remove the pork chops from the brine and discard the brine.  Do a quick rinse of the pork chops under some cold water (just to get some of the excess salt off).  Pat dry.

 

Prepare the Peach Preserve Bourbon Glaze by stirring the peach preserves together with the bourbon, set aside.  If you’d like to warm the glaze, put in a grill-safe pot and place on the grill (I put it off to the side where it isn’t so hot)-stir occasionally.

 

Grill the pork chops until cooked through, turning halfway through cook-time.  You may have to rotate the pork chops around the grill if you have hot-spots.  Baste the pork chops with the Peach Preserve Bourbon Glaze on each side a few times during the last minute or two of cooking. 

Remove the Sweet Peach Tea Brined Pork Chops with Peach Preserve Bourbon Glaze and allow to rest a few minutes before serving.  Serve with your favorite sides, such as Award Winning Collard Greens.

 

 



 

Sweet Peach Tea Brined Pork Chops with Peach Bourbon Glaze

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Tender and juicy brined pork chops with a sweet and smokey glaze!
Ingredients
  • For the Sweet Peach Tea Brine:
  • 4 Bone-in Pork Chops (about 1-inch in thickness)
  • 2 Cups Prepared Sweet Tea
  • ½ Cup Peach Nectar
  • ¼ Cup Salt
  • For the Peach Preserve Bourbon Glaze
  • ½ Cup Peach Preserves
  • 1 tbsp Bourbon
Instructions
  1. Combine the sweet tea, peach nectar, and salt in a bowl. Stir until combined well.
  2. Place the pork chops into a brine-bag and pour in the Sweet Peach Tea Brine mixture. Close the bag and place the bag in a bowl (you want to do this in case the bag springs a leak so that you don’t have the brine all over your refrigerator). Place in the refrigerator for at least 4-5 hours.
  3. Prepare the grill for direct grilling at about 350-375 degrees Fahrenheit. Remove the pork chops from the brine and discard the brine. Do a quick rinse of the pork chops under some cold water (just to get some of the excess salt off). Pat dry.
  4. Prepare the Peach Preserve Bourbon Glaze by stirring the peach preserves together with the bourbon, set aside. If you’d like to warm the glaze, put in a grill-safe pot and place on the grill (I put it off to the side where it isn’t so hot)-stir occasionally.
  5. Grill the pork chops until cooked through, turning halfway through cook-time. You may have to rotate the pork chops around the grill if you have hot-spots. Baste the pork chops with the Peach Preserve Bourbon Glaze on each side a few times during the last minute or two of cooking.
  6. Remove the Sweet Peach Tea Brined Pork Chops with Peach Preserve Bourbon Glaze and allow to rest a few minutes before serving. Serve with your favorite sides, such as Award Winning Collard Greens.

 

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