Grilled pork chops with peach BBQ glaze

Pat the pork chops dry and rub both sides with 15 ml extra virgin olive oil. Season evenly with 5 g smoked paprika powder, 3 g fine table salt, and 2 g ground black pepper. Leave to rest at room temperature for approx. 15 minutes.

For the glaze, peel, pit, and finely dice 1 peach. Cut the second peach into wedges and set aside for grilling. Finely chop the garlic cloves and pick the thyme leaves from the stems.

In a small saucepan (or on a heatproof grill tray), bring the diced peaches to a boil with 40 ml Bourbon whiskey, 30 ml maple syrup, 15 g Dijon mustard, the chopped garlic, and thyme. Simmer over medium heat for approx. 6–8 minutes until the peaches are soft and a thick BBQ glaze forms. Season to taste with a pinch of salt.