SPICY PEACH GLAZE
1 stick butter
1 16oz jar of peach jelly
3 oz. of Texas Pete hot sauce
1/4 cup water
5 TSP of brown sugar
Pork chops 1.5" - 2" thick boneless
Marinade w/ injector (we use Creole Butter)
Black pepper and salt to taste on the chops.
Place chops on FLO Kamado at 250 degrees for approx 10 mins then flip.
Once flipped, put all glaze ingredients in a pot on the grill or stove and heat at med high heat. Stir until the jam is liquid, then keep on low. It will continue to thicken. Once the back of spoon is coated, sauce is ready.
Flip chops again and liberally coat with glaze. Check meat internal temp. Remove at 145 degrees.
Put more glaze on the chops then cover loosely with foil.
Slice the chops and cover with more glaze to serve!!