Search for anything:

Barbecued Peach Pork Chops

bbq, pork

1/4 cup chopped fresh basil or mint
1/4 cup red pepper jelly; melted
2 tablespoons cider vinegar
1 tablespoon grainy mustard
3 cloves garlic; minced
1/4 teaspoon salt
pinch pepper
2 firm ripe peaches (unpeeled); sliced
4 pork loin chops (bone in); 1 1/4 pounds

In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper. In separate bowl, toss peaches with 2 tablespoons (25 mL) of the jelly mixture. Add chops to remaining mixture, turning to coat; let stand for 20 minutes. Place chops and peaches on greased grill over medium-high heat; close lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove peaches; keep warm. Cook chops until just a hint of pink remains inside, about 4 minutes longer. Serve with mashed potatoes and beans. Mashed Potatoes: Peel and cut 6 Yukon gold potatoes (2 pounds) into 1/2-inch chunks. In large pot of boiling salted water, cover and cook potatoes until tender, 15 minutes. Drain and mash with 1/2 cup hot milk; 1 teaspoon salt; and 1/4 teaspoon pepper. Stir in 1 green onion, chopped; and 1/2 cup light sour cream.

Contributor: Canadian Living Magazine, September, 2001

Yield: makes 4 serving

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU