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Four Seasons Breeze May 2016

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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

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