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Pork Chops with Pickled Peach Bacon Jam

Course Dinner, Main Course
Total Time 4 hours
Servings 4

Ingredients

Pork Chops

  • 1/3 cup brown sugar
  • 1/4 cup salt
  • 4 cup water
  • 1/4 cup bourbon
  • 8 sprigs sage
  • 6 sprigs thyme
  • 1/2 tsp black peppercorn
  • 4 garlic clove smashed
  • 4 pork chops boneless 1 1/2 inch thick

Pickled Peach Bacon Jam

  • 1/2 pound bacon diced
  • 1/4 onion diced 1/2 cup
  • 3 garlic cloves minced 1/2 tbsp
  • 1/2 tbsp apple cider vinegar
  • 1/3 cup pickled peaches or fresh peaches diced
  • 1/8 cup bourbon
  • 1/8 tsp pepper
  • 1/8 cup brown sugar
  • 1/8 tsp chili flake

Instructions

Pork Chops

  • Combine all ingredients except for the chops in a pot. Bring to a boil, dissolving the sugar and salt. Remove from heat and cool completely. Add the chops to the liquid and brine for 2 hours.
  • Remove the chops from the brine, rinse, and pat dry. Refrigerate uncovered for 1 hour up to 24 hours.
  • Preheat the oven to 350 degrees. Heat oil in a skillet over medium high heat. Season the chops with salt and pepper. When the oil shimmers add the chops. Sear both sides of the chops and place the pan in the oven. Cook the chops 5-10 minutes to 130-140 degrees. Remove from the pan and serve with jam.

Pickled Peach Bacon Jam

  • In a skillet cook the bacon until crisp. Drain the bacon on paper towels. Remove most of the bacon fat from the pan.
  • Add the onion, sage, thyme, pepper, and chili flake to the pan and cook until brown. Add the garlic to the pan and cook for one minute. Add the peaches, vinegar, sugar, and bourbon. Cook for 1 minute and add the bacon back to the pan. Continue cooking until most of the liquid is absorbed and jam has thickened.