Whiskey-Glazed Grilled Pork Chops with Cedar Park Peach Salsa

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled pork chops brushed with a whiskey glaze paired with a fresh peach salsa inspired by Texas flavors. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 chops (about 1 inch thick, 1.5 lbs total) bone-in pork chops
1/4 cup whiskey
2 tbsp brown sugar
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium, diced ripe peaches
1/4 cup finely chopped red onion
1 small, seeded and finely chopped jalapeño
2 tbsp chopped cilantro
1 tbsp lime juice
1 tsp honey

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Instructions

Step 1: In a small saucepan, combine 1/4 cup whiskey, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Simmer over medium heat for 5 minutes until the glaze thickens slightly, then remove from heat.
Step 2: Rub 4 bone-in pork chops with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Preheat grill to medium-high heat (about 400°F).
Step 3: Grill pork chops for 4 minutes per side, brushing generously with the whiskey glaze during the last 2 minutes to build a sticky coating. Pork should reach an internal temperature of 145°F.
Step 4: While pork cooks, mix 2 diced peaches, 1/4 cup finely chopped red onion, 1 finely chopped jalapeño (seeded), 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1 tsp honey in a bowl. Stir gently to combine.
Step 5: Rest pork chops for 5 minutes after grilling, then serve topped with the fresh peach salsa for a balanced sweet and smoky dish.