Pork chop in peach mustard
Brush the chops on both sides with oil and season with pepper to taste.
Preparation method
A combined cooking technique is used for cooking. Brush the chops on both sides with oil and season with pepper to taste. Let them rest for 15 minutes. Place the Marne Coarse Mustard, the Marne Dijon Mustard and the other ingredients in a bowl and mix everything into a homogeneous sauce. Save a little in a separate cup for garnish. Grill the chops over the coals on both sides for about 4 minutes, then move the chops to the cooler part (indirect zone) of the BBQ. Brush the chops with the peach mustard sauce and repeat every 5 minutes until the internal temperature reads 62 degrees. Let the meat rest for a while before serving (approx. 5 minutes). Serving tip: drizzle the sauce over the chops.
Depending on the BBQ used.
Ingredients
(for 4 persons)
- 4 pork chops (cut ¾ cm thick)
- olive oil for brushing
- freshly ground black pepper
- 3 tbsp unsalted butter
- 2 tbsp chopped onion
- 2 chopped garlic cloves
- 3 tbsp cider vinegar
- 3/4 cup peach jam
- 1 tbsp Marne Coarse Mustard
- 1 tbsp Marne Dijon Mustard
- 1 tbsp Jack Daniels or other bourbon or whiskey
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