PEACH BOURBON GLAZE RECIPE RECIPES

Steps:

• Mix all ingredients in a small bowl.
• Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
• Preheat oven to 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
• Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
• Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
• Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.
• Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.

Steps:

• Season both sides of pork chops generously with Kosher salt and freshly ground black pepper.  Lightly brush peach halves with oil.
• Heat grill over medium-high heat and lightly oil grill grates.  I do this by folding up a paper towel and pouring some vegetable/canola oil on it.  I then place paper towel on grates and use my grill brush to push the towel very quickly over them.
• Grill pork chops on grill, flipping once, until just cooked through.  Grill peach halves, cut side down, until warmed through and you get those awesome looking grill marks!
• Meanwhile, stir together peach preserves, bourbon, apple cider vinegar, and onion powder in a small saucepan.  Season with Kosher salt and place saucepan on grill along with pork.  Bring to a boil and let simmer on the cool side of the grill for about 6-8 minutes.  Alternatively, you can also do this part on the stove inside (bring mixture to a boil over high heat, then lower heat to maintain a simmer).
• During the last minute of cooking, brush peach bourbon glaze all over pork chops.  Serve pork chops with extra glaze and grilled peaches.  Devour immediately!