I adapted this from a recipe from Cooking Light:
1/3 cup bourbon
1/4 cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
2 boneless center-cut loin pork chops (about 3/4 inch thick), trimmed
2 peaches, halved and pitted
Combine first 7 ingredients in a large bowl. Add pork chops and peaches; toss well to coat.
Heat a nonstick grill pan coated with cooking spray over medium-high heat. Remove pork and peaches from bowl, reserving the marinade. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done.
While the pork chops cook, place marinade in a microwave-safe bowl; microwave marinade at HIGH 2 minutes. Spoon over pork and peaches.
Makes 12 biscuits
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed
2 tablespoons honey
1 cup buttermilk
Preheat oven to 350°F.
In the bowl of a food processor fitted with a steel blade (or a large mixing bowl) add flour, baking powder, sugar and salt. Pulse to mix (or whisk to combine).
Add butter and pulse about 5 times until the butter has broken down to the size of peas (or you could use a pastry blender, a fork or your hands, if you like to really get into it). Add honey and buttermilk. Pulse until dough comes together into a ball (likewise, you can mix it with a spoon).
Once the dough has come together (it will be very sticky), turn the dough onto a lightly floured surface. Knead it a couple times until it is no longer sticky, adding flour as needed. Roll dough out until it is 3/4-inch to 1-inch thick. Using a biscuit cutter, cut dough and place biscuits on a baking sheet lined with parchment paper. Gather remaining scraps, knead together and roll out cutting biscuits until there is no more dough.
Bake biscuits for 15-18 minutes or until golden brown. Serve hot with butter and extra honey to drizzle on top.