Wednesday, August 6, 2014

Grilled Pork Chops and Peaches

I am sure I have said before how much I love the FoodNetwork magazine recipes. There is never one that is bad. And this grilled pork chops and peaches proves it again.
Not that you can go bad with a good cut of meat and grilled fruit.

Ingredients for the Pork Chops:
1 tablespoon packed light brown sugar
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
Kosher salt and freshly ground pepper
6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total)
 
For the peach mustard sauce:
1 1/2 cups apple cider vinegar
1 cup plus 2 tablespoons peach preserves
6 cloves garlic, smashed
2 tablespoons Worcestershire sauce
4 teaspoons mustard powder
3/4 teaspoon red pepper flakes
Salt
Vegetable oil, for brushing
3 peaches, halved and pitted 
Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder. Then salt and pepper to taste in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
Next combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting.
Then I added a bit of dissolved corn starch to thicken it even more. Set aside the remaining sauce for serving.
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
Brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.
This recipe is a great mix of briny and sweet. We loved it. Our daughter really liked it to. In fact she ate three peach halves stealing one from her Dad.
 
~ CassiPin It
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