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a close up image of grilled pork chops on a serving tray with peaches and greens

Bourbon & Mustard Grilled Pork Chops with Peaches (video)

15 minutes prep + 30 minutes cook + 1 hour Marinating Time
4 servings
Easy recipe for bourbon and mustard marinated grilled pork chops, served with grilled peaches and arugula. An easy summer dish!

Ingredients 
US Customary - Metric

  • 4 large bone-in pork chops, or boneless; approximately 3 to 3.5 lbs. total
  • 4 medium peaches
  • 1 tbsp avocado oil

For Pork Marinade:

  • zest from 1 lemon
  • 3 tbsp lemon juice
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme
  • 2 tbsp pure maple syrup
  • 2 tbsp bourbon, or whiskey; optional
  • 2 tsp sea salt
  • ground black pepper
  • 5 garlic cloves
  • 1/3 cup avocado oil

For Arugula Salad:

  • 8 cups arugula
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • ground black pepper

Instructions

Preparing the Marinade:

  • Add the zest of 1 lemon into a small mixing bowl, then squeeze approximately 3 tablespoons of lemon juice.
  • Next, add the mustards, thyme, maple syrup, bourbon, salt, and pepper. Grate or press the garlic into the marinade.
  • Pour in the avocado oil last, then give the marinade a vigorous whisk.

Marinating the Pork:

  • Place your pork chops into a plastic, zip lock bag. Pour the marinade into the bag, seal it and press out any air. Massage the marinade into the pork chops, making sure they’re well covered.
  • Place the pork into the refrigerator to marinate for at least 1 to 2 hours, or overnight for best results.

Grilling Instructions:

  • When you’re ready to grill the pork chops, preheat an outdoor grill to 500°F-550°F for at least 15 minutes. The grates should be very hot.
  • Quarter 4 to 5 peaches, brush them with avocado oil, then place onto the grill. The peaches will cook faster than the pork chops. Just turn them after 4 to 5 minutes and remove from the grill once cooked.
  • Place the pork chops on the hot grill, spacing the chops about 4 to 6 inches apart for even cooking.
  • Grill the pork chops until the internal temperature reaches 140°F. The timing will all depend on the thickness of each chop and whether you’re using bone-in or boneless chops. Turn the chops every 5 minutes for even cooking.

Serving Suggestions:

  • Remove the grilled chops from the grill onto a wooden cutting board. Rest for at least 15 minutes prior to serving.
  • Place the arugula into a large mixing bowl and squeeze a few tablespoons of lemon juice over the top. Add a drizzle of olive oil and season lightly with pepper.
  • Toss the arugula together, then add some to each plate when serving.
  • Top the arugula with the pork chops; you can serve the chops whole or sliced. Place the grilled peaches alongside the pork and enjoy right away!

Nutrition

Serving: 1serving | Calories: 893kcal | Carbohydrates: 27g | Protein: 65g | Fat: 57g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 1441mg | Potassium: 1431mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1546IU | Vitamin C: 23mg | Calcium: 158mg | Iron: 4mg