Pork cutlets in peach-mustard sauce

Ingredients:

Pork

• 4 natural pork cutlets, 4 cm thick.
• Safflower or corn oil, for greasing
• Coarse salt
• Freshly ground black pepper

Peach Mustard BBQ Sauce

• 3 tablespoons unsalted butter
• 2 tbsp. chopped onion
• 2 cloves garlic, crushed
• 3 tablespoons of apple cider vinegar
• 0.5 cup grainy mustard
• 1/4 cup Dijon mustard
• 3/4 cup peach jam or preserves
• 1 tbsp bourbon
• 0.5 tsp coarse salt

Preparation:

1. Preheat your outdoor grill, preparing the direct and indirect heat zones. Place a drip pan under the grate on the cooler side of the grill.
2. Brush the pork chops with oil on both sides and season with salt and black pepper to taste. Set aside for 15 minutes.
3. Grill pork over direct heat until browned on both sides, about 4 minutes per side.
4. Then move the patties to the cool side of the grill and brush with a little peach-mustard barbecue sauce. Cook, covered, turning and basting with sauce every 5 minutes, until a thermometer inserted into the side of the patty registers 140°F (60°C), about 15 minutes more. Let rest for 10 minutes. Drizzle the sauce over the patties and serve.

5. Peach Mustard Bourbon BBQ Sauce

   
   Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Add the vinegar and simmer until the liquid has almost completely evaporated and resembles wet sand, about 4 minutes. Add the mustard and jam or preserves. Simmer over low heat, stirring, until the preserves melt, about 1 minute. Remove the saucepan from the heat and stir in the bourbon and salt.
   Yield: about 1 and 1/4 cups
   
   Note
   
   Bourbon is added at the very end and left to evaporate to give the sauce its distinctive flavor. This Southern sauce pairs harmoniously with pork, but also goes well with chicken, duck, or veal.