Savor the last of summer's sweet, juicy peaches with this irresistible Pasture Raised Pork Chops with Peach Whiskey Glaze and Grilled Peaches recipe. The rich, savory flavor of pasture raised pork is perfectly complemented by the natural sweetness of ripe peaches, enhanced by a touch of whiskey for a bold, tangy glaze. As the chops sear to perfection, the peaches caramelize on the grill, bringing out their full, luscious flavor. This dish is a celebration of the season, capturing the essence of summer's bounty before it fades into fall. Perfect for a memorable dinner that bridges the seasons, highlighting how beautifully our heritage breed pork pairs with fruit—from peaches in summer to apples in the fall. 

INGREDIENTS

• Two 1915 Farm Pasture Raised Pork Chops 
• 1915 Signature Grill Seasoning, or your favorite BBQ rub
• 1/2 cup peach preserves
• 1/2 cup BBQ sauce (I used Pinkerton's Rib Candy Paint Rib Glaze and it was phenomenal) 
• 1/4 cup whiskey (or bourbon)
• 2 yellow peaches, pitted and sliced into wedges
• Parsley, finely minced, for garnish, optional

INSTRUCTIONS

Remove pork chops from packaging and pat dry with paper towels. Season liberally on both sides with 1915 Grill Seasoning (or your favorite BBQ rub). Set aside. 

In a small saucepan, combine peach preserves, BBQ sauce, and whiskey. Whisk to combine. Heat over medium-low until well combined (alternatively, place it on the grill while you're cooking the chops – just make sure the pot is high heat safe).

Preheat an outdoor grill to 400°F. Once hot, place pork chops on the grill and sear for 5-6 minutes or until a nice golden crust has developed. Flip and baste liberally with the peach whiskey glaze. Be sure to render that beautiful fat cap holding the chop vertically with tongs – just watch out for flames!

Grill peach wedges until they have some grill marks and remove to a plate when done.

Flip chops a few more times, basting each time, until your target internal temperature is reached (we aim for 145-150° for a nice medium-rare rested temp). 

Rest pork chops for ten minutes to allow juices to redistribute. Slice and arrange around the bones on a platter, along with grilled peaches, and parsley to garnish. Serve with additional peach whiskey glaze and make sure to construct the perfect bite of pork chop and peach with a drizzle of glaze – out of this world delicious!

P.S. If you love our pasture raised heritage breed pork chops – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!