Instructions:

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Avoid developing too much color.

2. Add the minced garlic and mustard seeds. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and the mustard seeds begin to toast.

3. Add the diced frozen peaches directly to the pan. Cook for 3–4 minutes, allowing them to begin releasing their juices.

4. Carefully add the bourbon. Stir well, scraping the bottom of the pan to release any caramelized ingredients.

5. Add the brown sugar, granulated onion, granulated garlic, salt, dried thyme, and crushed red pepper. Stir until thoroughly combined and the brown sugar begins to dissolve.

6. To reduce, bring the mixture to a gentle simmer and cook uncovered for approximately 12–15 minutes, stirring occasionally. The peaches should soften while still retaining some texture, and the liquid should reduce to a thick, spoonable consistency.

7. Stir in the peach jam and continue cooking for 3–5 minutes, until the chutney is glossy and the flavors are well incorporated.

8. Remove from the heat. The chutney should be thick but still slightly loose while hot; it will continue to thicken as it cools. Taste and adjust salt or crushed red pepper if needed.

9. Spoon chutney over your choice of bone-in or boneless pork chop and enjoy a delicious burst of flavor.