---
title: Peach and Bourbon-Basted Pork Chops
description: A new twist on an old favorite!
---

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# Peach and Bourbon-Basted Pork Chops

[October 11, 2016](https://blog.gapeaches.com/recipes/peach-and-bourbon-basted-pork-chops)

A new twist on an old favorite!

| Servings 6 |
| --- |

Ingredients

- 3 tbsp [mustard seeds](http://gapeaches.com/ingredient/mustard-seeds/) yellow or brown
- 1 cup [Dickey Farms peach preserves](http://gapeaches.com/ingredient/dickey-farms-peach-preserves/) or jam
- 1/3 cup [Dijon mustard](http://gapeaches.com/ingredient/dijon-mustard/)
- 2 [shallots](http://gapeaches.com/ingredient/shallots/) finely chopped
- 1 tbsp [rosemary](http://gapeaches.com/ingredient/rosemary/) fresh snipped
- 6 pieces [loin pork chops](http://gapeaches.com/ingredient/loin-pork-chops/) 6oz. each, about 3/4 inch thick
- 1/3 cup [lemon juice](http://gapeaches.com/ingredient/lemon-juice/) preferably fresh
- 1/2 cup [mayonnaise](http://gapeaches.com/ingredient/mayonnaise/)
- 1/4 cup [bourbon](http://gapeaches.com/ingredient/bourbon/)
- 1/2 cup [bread crumbs](http://gapeaches.com/ingredient/bread-crumbs/) dried

Instructions

1. Preheat oven to 400 degrees. Lightly butter a large baking dish.
2. In a bowl, combine the mustard seeds and lemon juice. Let stand for 30 minutes. Add the peach preserves, mayonnaise, mustard, bourbon, shallots, rosemary, salt and pepper. Spread about one-third of the glaze on the bottom of the prepared baking dish. Arrange the pork chops on top of the glaze. Using a basting brush, evenly spread the remaining glaze over the chops. Sprinkle with the bread crumbs.
3. Bake until just a hint of pink remains in the pork chops, about 35 minutes. Transfer to warmed individual plates and serve immediately.

Recipe Notes

Salt and pepper to taste.

This entry was posted by [Sample HubSpot User](https://blog.gapeaches.com/recipes/author/sample-hubspot-user)

 in [Main Dishes](https://blog.gapeaches.com/recipes/topic/main-dishes)

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