We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Double-Cut Pork Chop with Sweet & Sour Peaches

15

1

Pecan

Bigger is always better. Grilled thick-cut pork chops are seared and paired with grilled peaches and drizzled with a sweet and sour whiskey reduction for a tang that will blow your mind.

4

Activating this element will cause content on the page to be updated.

:

Whiskey Reduction

  • 1 1/2 Cup Whiskey, such as High West Whiskey

  • 1 Cup orange juice

  • 3/4 Cup sherry vinegar

  • 1/2 Cup Madeira wine

  • 1/2 Cup honey

  • 1 Teaspoon Black pepper

Peaches

  • 2 Tablespoon Olive oil

  • 4 peaches, firm but ripe, halved and pitted

  • 2 Small white onions, sliced 1/2-inch thick

  • 2 scallions, halved lengthwise

Pork Chops

  • 4 Double-Cut Pork Chops

  • 3 Tablespoon Traeger Pork & Poultry Rub

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Make the Whiskey reduction. In a saucepan over medium-high heat, add the whiskey, orange juice, sherry, Madeira, honey, and black pepper, and bring to a boil. Reduce to a simmer and cook until it is thick and syrupy, 1 hour. Set aside.

    • 1 1/2 Cup Whiskey, such as High West Whiskey

    • 1 Cup orange juice

    • 3/4 Cup sherry vinegar

    • 1/2 Cup Madeira wine

    • 1/2 Cup honey

    • 1 Teaspoon Black pepper

  • 3

    Make the peaches. Heat a cast-iron pan over medium-high heat. Add olive oil. Place the peaches, onion slices, and scallions, cut-side-down in the skillet. Cook until the peaches and onions caramelize and the scallions have just begun to soften, turning the onions and scallions as needed, 20 minutes. Reserve and warm up when ready to serve.

    • 2 Tablespoon Olive oil

    • 4 peaches, firm but ripe, halved and pitted

    • 2 Small white onions, sliced 1/2-inch thick

    • 2 scallions, halved lengthwise

  • 4

    Make the pork chops. Season the pork chops generously on all sides with Traeger Pork & Poultry Rub.

    • 4 Double-Cut Pork Chops

    • 3 Tablespoon Traeger Pork & Poultry Rub

  • 5

    Insert the probe horizontally into the center of a pork chop, avoiding the bone if applicable. Place the chops directly on the grill grates. Close the lid and cook, flipping once, until the internal temperature reaches 145°F, 25 minutes per side.

    375 ˚F

    145 ˚F

  • 6

    Remove the pork chops from the grill and let rest 5 minutes before slicing. For serving, top the pork chops with peaches, onions, and scallions, and drizzle with the whiskey reduction. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.