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Peach Glazed Pork Chops

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These peach glazed pork chops are served in the Cafe and were even included amongst the Family Style course at the Loveless Cafe James Beard Dinner for Valentine’s Day (paired with champagne to boot!). While they’re a bit labor intensive, they’re absolutely fantastic and worth every moment of preparation and cook time. Here’s the treasured recipe!





Peach Glazed Pork Chops





2 qt. water

½ cup salt

1 cup orange juice concentrate

5 garlic cloves, cut in half

1 cup dark brown sugar

6 ea bay leaves

2 T juniper berries

2 T black peppercorns

1 T mustard seeds

2 T Loveless Cafe Peach-B-Q Rub

1 fresh pork loin (3-4 lbs.)


Prepare your marinade by combining the water with the orange juice concentrate and dry ingredients. Mix well. Place the loin into the marinade so that it is completely submerged. Refrigerate for at least two days but no longer than four.




2 T Loveless Cafe Peach-B-Q Rub

Loveless Cafe Peach Preserves, half jar


To cook the pork loin, remove from the marinade and wipe off remaining bits of seasoning and marinade. The marinade should be discarded and should not be re-used for a second loin. Liberally coat the loin with the remaining dry rub. We recommend using a smoker to cook the pork loin, however a grill can be used, being careful not to cook over direct heat. You can also use the grill to obtain some caramelization (color) and then finish in the oven. At the Loveless, we smoke the pork loin in the pit until about 75% done. We glaze with the Loveless Peach Preserves during the last 15 minutes of the cooking process. We then slice the loin into thick chops and finish cooking on the char-grill, glazing with more preserves during the process. You can cook the loin completely in the smoker or oven and carve it like a roast. If you choose this method, do not let the internal temperature of the pork loin exceed 150 degrees as it will be too dry. The wood we recommend, and use exclusively, is hickory. Enjoy!



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