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Peach and Bourbon-Basted Pork Chops

Peach and Bourbon-Basted Pork Chops
This quick, tasty dish is the perfect choice for a make-ahead dinner. Coat the pork chops with the glaze the night before, cover tightly and refrigerate. When you are ready to cook them, sprinkle on the bread crumbs and place in the preheated oven. If the chops are still quite cold, you'll need to add about 10 minutes to the cooking time.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 Serves 6.


  • 3 Tbs. yellow or brown mustard seeds
  • 1/3 cup fresh lemon juice
  • 1 cup peach preserves or jam
  • 1/2 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 1/4 cup bourbon
  • 2 shallots, finely chopped
  • 1 Tbs. chopped fresh rosemary
  • Salt and freshly ground pepper, to taste
  • 6 loin pork chops, each 6 oz. and about
      3/4 inch thick
  • 1/2 cup dried bread crumbs


Preheat an oven to 400°F. Lightly butter a large baking dish.

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.

Bake until just a hint of pink remains in the pork chops, about 35 minutes. Transfer to warmed individual plates and serve immediately.
Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).