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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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