Peach and Bourbon-Basted Pork Chops

A new twist on an old favorite!

Ingredients

• 3 tbsp mustard seeds yellow or brown
• 1 cup Dickey Farms peach preserves or jam
• 1/3 cup Dijon mustard
• 2 shallots finely chopped
• 1 tbsp rosemary fresh snipped
• 6 pieces loin pork chops 6oz. each, about 3/4 inch thick
• 1/3 cup lemon juice preferably fresh
• 1/2 cup mayonnaise
• 1/4 cup bourbon
• 1/2 cup 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