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Jalapeño Peach Barbecue Sauce & Broiled Pork Chops

Raven Higheagle


There have been lots of stories about homesick Texans in New York throughout the years, but some of my favorites are about Bud Shrake. He was a Texan writer who lived in New York in the 1960s when he worked at Sports Illustrated. Texas Monthly published some of his letters to his friends and family back home.
When discussing his beloved dishes from Texas, one he goes on about is pork chops. He loved pork chops. And it was his passion that reminded me I also love them and it had been too long since I’d had one. I don't make them enough, that's a shame.


★★★☆☆ 1 vote

Serves 8
20 Min
15 Min



  • 8
    ripe peaches, pitted and sliced
  • 1 medium
    yellow onion
  • 8 clove
  • 4
    jalapeños, cut in half and seeded
  • 1 c
  • 8 oz
    tomato sauce
  • 6 Tbsp
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    lemon juice
  • 1 tsp
    brown sugar
  • 2 pinch
    ground clove
  • 2 pinch
    ground nutmeg
  • 2 pinch
    ground ginger
  • 2 tsp
    smoked paprika
  • ·
  • ·
    black pepper

  • 8
    bone-in pork chops, about 3/4” thick
  • ·
  • ·

How to Make Jalapeño Peach Barbecue Sauce & Broiled Pork Chops


  1. To make the sauce:

    Turn on the broiler, and place a rack 6 inches away from the heating element.
  2. Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up.
  3. Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
  4. Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don’t worry if it doesn’t all come off) and place in a blender along with the onion, garlic, and jalapeño.
  5. Add to the blender the ketchup and tomato sauce and blend until smooth.
  6. Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
  7. Cook the sauce on low heat, occasionally stirring, for 20 minutes.
  8. The sauce should be thick and darkened.(Warning—as it cooks the sauce will probably splatter.)
  9. Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
  10. Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
  11. Line a sheet pan with foil and top with a lightly greased rack.
  12. Place the pork chops on top of the rack.
  13. Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
  14. Place under the broiler for 5 minutes. (If you don’t have a rack, don’t worry.
  15. You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
  16. Also, I’ve just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that’s fine.)
  17. Remove the chops from the broiler.
  18. With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
  19. Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
  20. Remove the chops from the oven and allow to rest for 5 minutes before serving.

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