3 Tbls. unsalted butter
2 Tbls. minced onion
2 cloves garlic, minced
3 Tbls. cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 Tbls. bourbon
1/2 tps. kosher salt
Melt the butter in a saucepan over med. heat. Add the onion and garlic and cook until translucent, about 3 mins. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 mins. Wisk in broth mustards and jam or preserves. Simmer, wisking, until jam melts, about 1 min. Remove the pan from the heat and stir in the bourbon and salt.
You can eather smoke or grill your chops, just before you take them out of the smoker or the grill, bast them on the first side first for 5 mins. and then turn them to the other side and bast them again for another 5 mins. Make sure the inatant-read thermomter registers 140*.
2 Tbls. minced onion
2 cloves garlic, minced
3 Tbls. cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 Tbls. bourbon
1/2 tps. kosher salt
Melt the butter in a saucepan over med. heat. Add the onion and garlic and cook until translucent, about 3 mins. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 mins. Wisk in broth mustards and jam or preserves. Simmer, wisking, until jam melts, about 1 min. Remove the pan from the heat and stir in the bourbon and salt.
You can eather smoke or grill your chops, just before you take them out of the smoker or the grill, bast them on the first side first for 5 mins. and then turn them to the other side and bast them again for another 5 mins. Make sure the inatant-read thermomter registers 140*.
