Grilled Pork Chop with Bourbon Peach Sauce Recipe | Ontario Pork

Ontario Pork Blog

8 September 2021

Grilled Pork Chop with Bourbon Peach Sauce

Pork Chop Recipe

Grilled Pork Chop with Bourbon Peach Sauce

Beautiful peaches were the inspiration for this pork chop recipe. Vanilla, oak and caramel sit in the background while the peaches take the center stage. The Cajun seasoned pork chops have the right amount of spices that compliment the sauce perfectly.

This tasty bone-in pork chop recipe is courtesy of Chef Raine Laing from Hamilton, ON.

Yield: Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes



  • 4 Ontario bone-in pork chops, 3/4-inch thick
  • 2 tablespoons canola oil
  • kosher salt

Cajun Seasoning

  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme, dried
  • 1 tablespoon oregano,dried
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne

Bourbon Peach Sauce

  • 2 teaspoons butter
  • 1 ½ cups peaches, sliced
  • 3 tablespoons bourbon 
  • 1 tablespoon brown sugar 
  • 1/2 cup, less-sodium chicken broth 
  • 2 thyme sprigs 
  • 1 clove garlic, minced 

Cooking Instructions:

  1. Combine all Cajun Seasoning ingredients in a small bowl and mix thoroughly.

Bourbon Peach Sauce

  1. In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
  2. Add brown sugar and bourbon and cook peaches for 5 minutes until they the turn brown and soften.
  3. Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
  4. Remove the Thyme before serving

Pork Chops

  1. Season the pork chops with salt and then the Cajun Seasoning. 
  2. Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes (make sure no pink juices remain). Remove cooked pork chops to a plate.
  3. Place on a platter and pour the bourbon peach sauce over top.
  4. Enjoy!

This tasty bone-in pork chop recipe is courtesy of Chef Raine Laing from Hamilton, ON.


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