Double Cut Grilled Pork Chop with Sweet & Sour Peaches
Bigger is always better. Grilled thick-cut pork chops are seared and paired with grilled peaches and drizzled with a sweet and sour whiskey reduction for a tang that will blow your mind.
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When ready to cook, start the Traeger grill, set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
For the Whiskey Reduction: Add the whiskey, orange juice, sherry, madeira, honey and black pepper to the pan and bring to a boil. Reduce to a simmer and cook until it is thick and syrupy, about an hour. Reserve.
For the Peaches: Heat a cast iron pan over medium-high heat. Add olive oil. Place the peaches, onion slices, and sliced scallions, cut side down in the skillet. Griddle them until the peaches and onions caramelize and the scallions have just begun to soften, turning the onions and scallions as needed, about 20 minutes. Reserve and warm up when ready to serve.
For the Pork Chops: Season pork chops generously with Pork and Poultry Rub. Place chops directly on the grill grate and cook for 25 minutes each side or until the internal temperature reaches 140℉. Remove from grill and let rest 5 minutes before slicing.
To serve, place pork chops, peaches, onions, and scallions on a plate and drizzle with whiskey reduction. *Cook times will vary depending on set and ambient temperatures.
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