Bourbon-glazed pork chops with grilled peach and tomato salad
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Bourbon-glazed pork chops with grilled peach and tomato salad
Inspired by the flavours of America’s southern states, these pork chops are marinated and barbecued, then glazed in a mixture of sweet tea and bourbon. Served with a grilled peach and tomato salad, all you need is a sunny spot to eat them in
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
821Kcal
Fat
47gr
Saturates
14gr
Carbs
38gr
Sugars
33gr
Fibre
6gr
Protein
50gr
Salt
1.8gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- ½ tsp cayenne pepper
- zest of 1 lemon, plus extra wedges to serve (optional)
- 2 tbsp olive oil
- 2 x 500g packs thick-cut pork chops
- 1 English breakfast teabag
- 4 tbsp light brown soft sugar
- 80ml bourbon
- 3 tbsp soy sauce
- 3 tbsp cider vinegar
- ½ tbsp cornflour
For the peach and tomato salad
- 6 peaches, halved and stoned
- 500g mixed tomatoes, halved or quartered depending on size
- handful mint leaves
- juice of 1 lemon
- 2 tbsp extra virgin olive oil
Step by step
- Put the garlic cloves, cumin, coriander, peppercorns, cayenne, lemon zest and a pinch of salt in a mortar and bash with a pestle. Once it becomes a coarse paste, stir in the olive oil to loosen. Place the pork chops in a non-metallic dish, rub the marinade all over, then cover and leave to marinate in the fridge for at least 1 hour (and up to 24 hours).
- Meanwhile, make the glaze. Steep the teabag in 200ml just-boiled water for 3 minutes, then remove the teabag and pour the tea into a saucepan. Add the sugar, bourbon, soy sauce and vinegar. Bring to the boil, then reduce to a simmer for 10 minutes. Transfer 1 tablespoon of the mixture to a small bowl, whisk in the cornflour and then return to the pan. Stir until the glaze is thick and glossy. Set aside.
- Heat the barbecue for direct cooking. Once the coals are white, grill the marinated pork chops for around 10-12 minutes, depending on thickness, then brown the fat side for 1-2 minutes, too. Brush both sides of the pork with the glaze for the final few minutes of cooking.
- For the salad, cook the halved peaches over the direct heat until slightly softened and nicely charred. Once cooked, slice each peach half into wedges. In a large bowl, toss together with the tomatoes, mint leaves, lemon juice and olive oil. Season to taste.
- Finish the pork chops with more glaze, slice, then transfer to a serving platter or serving plates with the charred peach and tomato salad. Serve with lemon wedges on the side, if liked.
