Peachy Keen Boozy BBQ Sauce

The use of food metaphors is really well established English… Somebody is a peach, a hot tamale.
Erin McKean

On the menu for a summer cookout night, pork chops with homemade Peach BBQ Sauce…finally fresh peaches are in our vegetable stands, I always buy too many and rush to use the last of them before the next stop for veggies this time of year.  Mike brought home some great looking pork chops and immediately thought that a peach BBQ sauce would be nice and I easily put one together with what I had on hand with approximate measurements of course tasting and adjusting to my own taste.

Then, instead of a small bunch of collards for soup he brought home a huge bag and I have a big pot simmering away while we shuck several ears of corn for our summer evening cookout…one thing missing a light summer sangria, but easily remedied.

I did brine the pork chops… an easy brown sugar and salt brine: 1/2 cup kosher salt, 3/4 cup dark brown sugar dissolve in 5-6 cups boiling water. Cool completely or you cut the water to 3 cups of water dissolve sugar and salt and add 2 1/2 cups ice.  I brined the chops for about 4 hours/refrigerated.

Ingredients for Boozy Peach BBQ Sauce

1 medium onion small dice
2 cloves of garlic, minced
2 teaspoons ginger paste or a 1 inch piece of fresh ginger, peeled and grated
3 medium ripe peaches, peeled and cut into 1/2 inch pieces
2 tablespoons red pepper jelly/hot or not is up to you
3/4 cup peach preserves
2 tablespoons apple cider vinegar for a bit of heat 2 tablespoons hot pepper cider vinegar
1+1/2 half cups catsup
2 tablespoons honey
salt and pepper

Sauté onions until soft, add the garlic and ginger cook for another minute, stirring until fragrant.  Add the rest of the ingredients and simmer for 30 minutes, stirring often.  Taste and adjust to your taste I needed a bit more honey and a little salt.

Notes:  For the remaining BBQ sauce I grilled pork tenderloins for 10 minutes, turning often, brush with BBQ sauce and turn until pork reaches 135º-140º in the center of the tenderloin.  Brush more sauce over the pork and allow to rest covered under a loose tent of foil for 10 minutes.  Slice and serve with addition sauce.