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Pork Chops with Peaches and Spiced Bourbon Barbecue Sauce

Pork Chops with Peaches and Spiced Bourbon Barbecue Sauce

Make use of beautiful in season stone fruit this summer and pair with the succulent flavours of pork for a stand out family favourite.

Pork Chops with Peaches and Spiced Bourbon Barbecue Sauce

Serves 4

Spiced Bourbon Barbecue Sauce
1 tbsp olive oil
1 red onion, chopped
1 clove garlic, crushed
2 chipotle chillies 
in adobo
1 small ripe peach, sliced in half, stone removed and chopped
1 tsp smoked paprika
100ml bourbon whiskey
⅓ cup apple cider vinegar
½ cup tomato sauce
⅓ cup firmly packed brown sugar

4 x 200g pork loin cutlets
¼ cup small sage leaves
2 tbsp olive oil
4 small ripe peaches, sliced in half, stone removed
1 bunch rocket, torn, to serve
Goat’s cheese, crumbled, to serve

To make Spiced Bourbon Barbecue Sauce, heat oil in a medium saucepan over a medium heat. Add onion and garlic then cook, stirring, for 5 minutes or until tender. Slice chillies, discard seeds and finely chop. Add to pan with 2 tablespoons adobo and remaining ingredients. Boil gently, stirring occasionally, for 15 minutes, or until thickened. Cool and refrigerate until ready to use.

Place pork, 2 tablespoons sage and 1 tablespoon oil in a bowl. Season with salt and pepper. Toss to coat. Preheat a barbecue plate or chargrill to a medium-high heat. Cook pork for 8 to 10 minutes, turning once, or until cooked to your liking. Transfer to a plate. Cover pork lightly with foil and rest in a warm place.

Place peaches, remaining sage and oil in a bowl. Season with salt and pepper and toss to coat. Cook peaches for 7 to 10 minutes, turning regularly, or until tender.
Serve pork with peaches, Spiced Bourbon Barbecue Sauce, rocket and goat’s cheese.

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