Grilled Double-Thick Pork Chops With Grilled Peaches and Molasse

“From License to Grill: Achieve Greatness at the Grill With 200 Sizzling Recipes by Chris Schlesinger and John Willoughby .”

Ingredients Nutrition


  1. Build a small fire on one side of the grill, using enough charcoal to fill a shoe box.
  2. Rub the chops lightly with some of the oil, add salt and pepper to taste and set aside.
  3. In a small saucepan, heat the oil until hot but not smoking. Add the onions and saute, stirring occasionally until transparent, 5 to 7 minutes. Add the ginger and garlic and saute, stirring, for 1 minute. Add the rum, vinegar, catsup, molasses, sugar, allspice and mace and bring to a boil. Reduce the heat to low and simmer gently for 20 minutes, then remove from the heat, season to taste and set aside.
  4. Place the chops on the grill and cook for 3 to 4 minutes per side. When they nicely seared, move them to the side of the grill with no fire and let them cook 10 minutes per side. Chops are done when slightly pink at the center.
  5. Place the peaches on the grill at the edge of the fire, cut side down, and grill for 3 to 4 minutes on each side.
  6. Brush both the chops and peaches with the sauce. Allow to cook for 1 minute more, then serve.

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