Double-Cut Pork Chop with Bourbon Peach Jalapeno Glaze
When the weather warms up and the grill comes out, one dish that always makes it to our summer table is this recipe for my Double-Cut Pork Chops with Bourbon Peach Jalapeno Glaze. They’re thick, juicy, and perfect for soaking up bold, seasonal flavors. Double-cut pork chops are one of my husband’s favorite summer meals! So, for Father’s Day, I wanted to create a glaze that he would love that would capture all the flavors of summer. This Bourbon Peach Jalapeno Glaze was born. This glaze is everything I love about summer: the sweetness of ripe peaches, the warmth of good bourbon, and just enough kick from fresh jalapeños to add layers of flavor. The sweet and spicy combo turned out to be a total hit—not just for Father’s Day, but all summer long.
I’ve tried this dish a few ways, but one of my favorite methods is the reverse sear: start by smoking the pork chops low and slow at 275°F until they reach an internal temperature of about 125°F. Then, finish them off with a quick, high-heat sear, brushing on the glaze right at the end so it caramelizes beautifully without burning. Of course, you can grill them however you like—just make sure that glaze gets a chance to shine!
Whether you’re celebrating Father’s Day or just enjoying a warm weekend with your loved ones, I hope this Double-Cut Pork Chop with Bourbon Peach Jalapeño Glaze brings as much joy to your table as it has to ours. It’s a flavor-packed way to say summer is here—and to make someone you love feel really special.
Prep Time
15 minutes
Cook Time
30-45 minutes
Total Time
1 hour
Course
Entree
Cuisine
American
Servings
2-4 servings
Ingredients
2 double-cut pork chops
½ tsp. Kosher salt
¼ tsp. Black pepper
½ tsp. garlic powder
½ tsp. smoked paprika
2 peaches, cut in half and pits removed
1 Tbsp. vegetable oil
4 Tbsp. butter
½ cup bourbon
1 cup peach preserves
2 Tbsp. apple cider vinegar
¼ tsp. kosher salt
1/8 tsp. black pepper
1 jalapeno, split in half lengthwise
Instructions
1. Season the double-cut pork chops on all sides with kosher salt, black pepper, garlic powder and smoked paprika
2. Preheat the grill to medium-high
3. Slice the peaches in half, remove pit, and brush all sides with vegetable oil
4. Sear the pork chops 3 mins. per side to get some nice grill marks, reduce heat to medium-low to continue cooking through. They are thick and, depending upon the size, may take another 20 mins. or so. Cook until internal temp reaches 135°F.
5. About 10 minutes into the cook, add the peaches flesh side down
6. While the pork is cooking, prepare the sauce. Over medium heat, melt butter, add bourbon, peach preserves, apple cider vinegar, kosher salt, black pepper and halved jalapeño in a small saucepan. Reduce to low and simmer for about 20 mins. to thicken while pork is cooking. Split into 2 bowls, half for glazing the pork chops and half reserved as a dipping sauce.
7. When pork reaches 135°F, brush with the Peach Jalapeno Bourbon Glaze, after 30 seconds, flip and brush the other side. Continue to brush all sides of the pork chops and remove from the grill. Cover loosely with foil on a cutting board to rest. Pivot peaches 45 degrees and cook for another few minutes. Remove to the plate with the pork.
8. Serve with reserved glaze as a dipping sauce. Optional: serve them sliced off the bone if serving 4 people.
Notes
Here are a few additional dishes you might like to try: Filet Mignon with Horseradish Sauce, or Texas BBQ Bacon Cheese Burger
Enjoy making this delicious Double-Cut Pork Chop with Bourbon Peach Jalapeno Glaze! Let me know what you think.