Prepare an outdoor barbecue with a high heat for both direct and indirect barbecuing. Position a drip pan under the grate on the cooler side of the barbecue.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Barbecue the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the barbecue and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 60 degrees C, about 15 minutes more. Let rest for 10 minutes.
Drizzle the chops with more sauce and serve.
Peach-mustard barbecue sauce:
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes.
Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about one minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook's Note: The bourbon is stirred in at the end; uncooked; to give a genuine jolt to the sauce. This blend goes great with pork and is also a good finisher for chicken, duck, or veal.
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