Grilled Peaches with Bourbon Butter Sauce

 Happiness is when you get a case of Lane's peaches from a friend.  What a friend!   I'm grinning from ear to ear looking at the half-bushel box on the dining table.  As the ripening peach scent wafting in my kitchen, and with kinda stupid-happy grin on my face, you'd think my husband has given me another engagement ring.  Food is my love language.   I left the box as the centerpiece for the table for four days, I think.

Another happiness?  Choosing what to do with these glorious Georgia peaches! Miss Sophie and I had crazy wonderful time deciding on which recipe to write and photograph.....yes, we are complete food nerds to the core.  Digging through her recipe boxes, she chose this recipe, along with a few others for her Wednesday food column with Savannah Morning News.  Click here to read.

Grilled Georgia peaches with vanilla ice cream topped with Bourbon butter sauce.... these dog days of Savannah summer just got better.   

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Grilled Peaches with Bourbon Butter Sauce
Recipe by Miss Sophie 
Used with permission

2 peaches, ripe ones, cut in half and pitted
2 tablespoons butter
¼ cup firmly packed brown sugar
¼ cup bourbon
½ teaspoon ground cinnamon
Pinch of salt

Vanilla ice cream

Combine butter, sugar, cinnamon, salt and bourbon in a medium saucepan. Cook on medium heat until butter and sugar are melted. Remove from heat.

Lightly coat hot grill grates with oil. Place peaches cut side down onto grates. Cook for 5 minutes or until carmalized. Place grilled peach in a bowl, top with a scoop of ice cream and drizzle with glaze.

Grilled Pork Chops with Coffee Dry Rub and Coffee BBQ Sauce

A few weeks ago, Miss Sophie and I took a little private tour of our city's favorite coffee roaster, Savannah Coffee Roasters.  Beautiful aroma surrounded us as Lori Collins, ever-so-gracious CEO of the company, explained the process of how good coffee beans are roasted.   

Click here to read about our visit on Savannah Morning News with Miss Sophie......

And this is Nigel Gardener, SCR's roastmaster and brainchild of creating new specialty blends;  a retired rocket scientist, whose passion and knowledge for coffee are unlimited as the sky.  

I often use coffee for baking recipes where coffee boosts chocolate flavor and adds a great dimension to baked good.  Well, I learned that coffee will do the same for the savory recipes, adding depth to the flavor and even tenderizes the meat.  

Freshly ground coffee in dry rub or brewed coffee in BBQ sauce can enhance the meat flavor like no other ingredient.  

 And my sincere thanks to my local butcher, Roy White at The Butcher's Block in Bloomingdale, for going above and beyond to cut this beautiful piece of pork!  Thanks Roy!

My family and I wholehearted agreed that this was the finest pork chop we have ever had and we have the picture to prove it.  

To order from Savannah Coffee Roasters Click Here

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Grilled Pork Chops with Coffee Dry Rub and Coffee BBQ Sauce
Serves 4

4 bone-in pork chops (about 1 inch thick) or French cut pork loin as shown
Coffee Dry Rub, recipe follows
Coffee BBQ sauce, recipe follows

Basic Pork Brine

1/4 c kosher salt
1/4 c brown sugar
4 cups of water

 In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over pork chops. Soak at least 6 hours or overnight.

To fully submerge the  pork chops, use gallon size zip lock baggies. Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bagstightly.  Place bags in a shallow pan /bowl and refrigerate 4-6 hours or overnight.

After brining, drain and discard the water.  Pat dry the pork chops well with paper towel and let sit room temperature while preheating the grill. Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minute on each side over a medium heat, internal temperature about 145 degrees F.  Off the heat, let the chops rest covered with aluminum foil before serving with Coffee BBQ sauce and your favorite sides.

Coffee Dry Rub 
Enough for 8 pork chops

1 tablespoon sea salt
1 tablespoon fine ground coffee (Savannah Roasters Columbian Supremo beans, finely ground)
1 tablespoon chili powder
2 tablespoons dark brown sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon tumeric

In a small bowl, combine all the ingredients until well blended.  Store in airtight container and refrigerate to store for weeks.

Coffee BBQ sauce 
Makes about 2 1/2 Cups


1/2 cup brewed strong, dark coffee, (used Savannah Coffee Roasters Colombian Supremo)
1 cup ketchup
3/4 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1/2 cup finely chopped shallots
1/2 cup sweet red chili sauce Apricot or other mild fruit marmalade can be substituted)
 2 cloves garlic grated
2 Tablespoons soy sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
1 teaspoon Sriracha

Stir all ingredients in a medium sauce pan. Bring to simmer then reduce the heat to low until flavor meld about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve.  Will keep for about 2+ weeks in refrigerator.