12 FOUR SEASONS BREEZE | MAY 2016
1 cup peach preserves
1/4 cup red wine vinegar
1/2 tsp. minced fresh thyme
1/8 tsp. cayenne pepper
1 (16 oz.) bag frozen sliced peaches
1 tsp. Dijon mustard
4 bone-in rib or center cut pork chops,
about 1 inch thick
Salt and pepper
DIRECTIONS
Chef's Corner
By Randy Balt
INGREDIENTS
Peach-Glazed Grill Pork Chops
This recipe balances the sweet
and tangy peach glaze with the
savory and smoky flavors created
by grilling the meat outdoors. The
sweetness of the peaches enhances
the smoky, savory, seared marks
on the pork chops. This dish can
be made using either boneless or
bone-in pork loin chops which
are quickly seared on hot grates
over direct heat and finished away
from direct heat. While finishing,
the seared chops are brushed with
the peach glaze.
1. Prepare the glaze sauce by simmering the preserves, vinegar, thyme, and cayenne in
saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve ΒΌ cup
glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft
and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and
keep warm.
2. Season pork with salt and pepper and grill over hot fire until well browned and internal
temperature reaches 145 degrees, about 6 minutes per side. Brush with reserved glaze
and cook 1 minute longer. Transfer to platter and let rest 5 minutes. Pour the still warm
sliced peach mixture over chops and serve.
Prep: 20 min.
Cook Time: 12 min.
Total Time: 32 min.
Yield: 4 servings
