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Open Fire Bourbon Peach Pork Chops

Posted July 23, 2026

Late summer means one last run of ripe peaches, and this is one of the best open fire grilling recipes for late summer to make the most of them. Thick-cut pork chops sear over the flame while a bourbon peach glaze catches the char, so every bite gets a little smoke and a little sweet.

Time Quick (25 min)
Serves 4
Crowd Wow High
Mess Minimal
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Bourbon peach glazed pork chops caramelizing over open flame on an OakStoke stainless steel grill grate, with grilled peach halves alongside.
Cook Surface
OakStoke Open Fire Grill or Campfire Swivel Arm
Fire
Medium-high wood fire burned down to hot coals with low flames, 2-zone (direct heat + cooler side)

Ingredients

For the glaze

  • 2 ripe peaches, pitted and diced
  • 2 tbsp bourbon
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh thyme, chopped
  • Pinch of salt

For the chops

  • 4 bone-in pork chops, 1 inch thick
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 extra peach, halved, for grilling

Cook Steps

1
Get the fire going early. You want coals, not flames, by the time the chops hit the grate.
2
While the fire settles, combine the diced peaches, bourbon, honey, vinegar, thyme, and a pinch of salt in a small saucepan. Simmer over the edge of the fire for about 8 minutes, stirring occasionally, until it thickens into a loose glaze. Set aside.
3
Pat the chops dry, rub with olive oil, and season heavily with salt and pepper on both sides.
4
Set the chops on the OakStoke Open Fire Grill (or Campfire Swivel Arm) directly over the hottest part of the coals. Sear for 3 to 4 minutes a side, until you get real grill marks.
5
Move the chops to the cooler side of the grate. Brush generously with the bourbon peach glaze and let them finish for another 5 to 7 minutes, brushing once more, until the internal temp hits 145°F.
6
In the last few minutes, lay the peach halves cut-side down over direct heat until they char and soften, about 2 minutes.
7
Rest the chops for 5 minutes, plate with the grilled peach halves, and spoon any remaining glaze over the top.

Pitmaster Notes

Don't glaze too early: Bourbon and honey both burn fast over open flame. Get your sear first, then glaze only once the chops are on the cooler side of the fire, or you'll end up with a bitter, blackened crust instead of a caramelized one.

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