Aug 21, 2015

Thyme-Rubbed Pork Chops with Peach-Bourbon ChutneyRecipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Grocery List

Fresh Produce

  • 2 fresh peaches
  • 0.125 oz fresh thyme
  • 1 lemons
  • 0.5 yellow onions

Meat / Poultry / Seafood

  • 4 bone-in pork loin chops, each about 8 oz and 1" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt
  • 0.5 tsp yellow mustard seed

Wine / Beer / Spirits

  • 2 fl oz bourbon

Other

  • 0.25 cup light brown sugar

Ingredients

Chutney

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, about 6 ounces, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon yellow mustard seed
  • ¼ cup bourbon
  • ¼ cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 medium, ripe peaches, about 1 pound total, peeled and chopped

  • 4 bone-in pork loin chops, each 8 to 10 ounces and about 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a large sauté pan over medium-high heat, warm the oil. Add the onion, salt, and mustard seed and cook until the onion is tender and light golden, about 5 minutes, stirring occasionally. Add the bourbon to the pan, adjust the heat to medium, and then add the remaining chutney ingredients. Cook the chutney until most of the liquid is evaporated and the peaches are tender, about 10 minutes, stirring occasionally. Remove from the heat.

  2. Rub the chops on both sides with the oil, thyme, salt, and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over medium-high heat (400° to 450°F). 

  4. Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney. 

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Allan F

Pink pork? Tweak the recipe just a wee bit.

Everything sounds really good until it says cook until "slightly pink" inside. Pork should always be well-done.

Even though you don't hear that much about it any more, trichinosis is still present in some pork, although not to the extent it was in your grandmother's day. I understand that government standards on feeding pork are stringent, but do you really want to risk getting microscopic worms in your heart muscles?????? Do you really trust your government inspection? Give it an extra 2-4 minutes on the cooking until it reaches a minimum interior temperature of 160° F. 165° is even better. Okay, so it chews a little harder, but that's great exercise for your teeth and a healthier caution for your heart. :-)

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Jeff K

Great recipe.

Added a little Rosemary to the rub and a few splashes of apple cider vinegar to the chutney. Gave the pork chops a big blast of hickory smoke when I put them on the grill. Delish. Would definitely make again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

JIM R

Once a month!

I bought 6 pork chops today and grilled 4 of them tonight along with corn on the cop. They were great and my mouth is watering for more. Tomorrow I will make home made peach ice cream and grill the other two pork chops. This is a once a month grill.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

David C

THIS THYME RUBBED PORK CHOPS WITH PEACH-BOURBON CHUTNEY IS OUTSTANDING!

I pretty much followed the recipe and timelines, and increased the ingredients proportionately to accommodate six pork chops in lieu of four, and all six of us loved the "home made" chutney!! I oiled, (kosher) salted, peppered and applied fresh thyme to the meat on both side, and then grilled the pork chops for 4 minutes on each side at medium high DIRECT and then 1 minute per side over the middle burner which was turned off (MOM in Weber parlance), for a total of 10 minutes on the grill. The pork chops were cooked yet still juicy!
THIS recipe is one of the best we've tried in a long time. Thank you!!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

James B

Substituted Cognac for bourbon

I don't like bourbon, so I substituted brandy (cognac), and did not have mustard seeds, so I used dried mustard. The chutney tasted great. I brined the pork chops for several hours before grillling - it helps keep moisture in. The Weber grilling guide is probably my most useful BBQ tool, I have never had a failure using the recommended temperatures and times. This recipe is a keeper.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

ROGER B

Treat to the taste buds

We have enjoyed this entree twice. Lovely blend of the spices, fruit and bourbon then served over a properly prepared pork chop is a treat to the taste buds. Wait till fresh peaches are in season. Will be on our list of dishes to make next summer.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney

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