Bourbon-Glazed Pork Chops and Peaches

  • dory92064 Posted: 06/29/10
    Worthy of a Special Occasion

    This was pretty good and would make again, but I agree that the bourbon dominates and is almost too strong. Glad I followed the advice of a previous reviewer and doubled the ginger & peppers for a little more zip. I marinated the pork chops for about an hour, w/o the peaches. While the chops were grilling, I boiled the reserved marinade on the stove for about 2-3 minutes,then added 1 small orange, chopped with its juice, since i didn't have any peaches. It worked well as a subsitute for the peaches. Served with CL horseradish mashed potatoes and Carrots with Paprika and Capers.

  • edriver Posted: 08/19/09
    Worthy of a Special Occasion

    I measured everything out exact...tasted like straight bourbon. There is a similar recipe that's AWESOME...search...Honey-Bourbon Grilled Pork Tenderloin.

  • JennineDumont Posted: 05/30/11
    Worthy of a Special Occasion

    Love this recipe. I use the bourbon sauce as a marinade for grilled vegetables and tofu. Everyone loves it. Although, I would prefer a thicker sauce to put over the pork. I have added cornstarch to it to make it thicker.

advertisement

More From Cooking Light