Peach Bourbon is my thing. It taste sooo good. When reduced to a sauce you can use it almost anywhere. I would put thin on top of Ice cream, as cake filling, on Salmon, on chicken, I mean need I go on. it takes anything to the next level of flavor town…or what I call that happy place.
So keep in mind If you or someone you know doesn’t eat Pork, STILL save the instructions for the Peach Bourbon Glaze.
Peach Bourbon Tomahawk Pork Chops
- 2-3 Tomahawk Pork Chops or Regular pork Chops
- 2-3 Peaches (I Suppose can peaches would work as well
- Full bottle of Evan Williams Peach Bourbon
- Steak&Chop Seasoning
- Garlic&Herb Seasoning
- 1/2 cup of water
- Liquid Smoke
- I Use Avocado or Grapeseed Oil
- Coat pan with oil and bring up to heat.(Again id use a cast iron for this but you could use any pan that suits you)
- Oil and Season each side of each chop evenly, and then Sear on each side. Once seared have a deep pan with about 1/2 cup on water and more of your seasoning and about 4 drops of liquid smoke, place the sear chops in the pan as well, cover with foil tightly and pop in the oven for about 30-45 minutes.
- While those are in the oven you can start you Peach Bourbon Glaze. I skinned my Peaches with a Potato peeler which made it much easier and cut the flesh from the pit and chopped them into small cubes. pour the whole bottle…YES THE WHOLE BOTTLE into a sauce pan. I know it looks like a lot but after the reduction process it will be like when you cook spinach. Now you want to bring it to a boiled and let the water evaporate half way through add your diced peached and let them cook down some which doesn’t take more than a minute or too…it should turn into a syrup like consistency if you feel like its too thick for you liking stir in small amounts of water.
- Once your chops come out of the oven top with your Glaze or if youd like you can top with the glaze and put it back into the oven for a few minutes to create a nice carmalized vibe. I chose to just plate and top it.
My Family loved this recipe. ESPECIALLY the kiddos. My son even ate the rest of the glaze out of the pan, and its no worries because all the alcohol was cooked out.
As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.
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