This bright, well-balanced dish is a favorite of chef Edward Lee who helped us put this recipe together. A savory, bourbon-forward marinade helps to add flavor and tenderize the bone-in pork chops for several hours. Then the pork chops and ripe peaches hit the grill over a medium-high heat until finished, soaking up a balanced, rich flavor of Competition Blend pellets. This dish culminates in a hearty drizzle of bourbon brown butter that pushes the bourbon flavor across the finish line.We made this recipe on the Rider DLX, but you can make it on your smoker and grill.
