Peach Mustard Pork Chops

By á-161741

Ingredients

• For the pork:
• 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
• Kosher salt
• Vegetable oil, for brushing
• 3 peaches, halved and pitted
• Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peach-mustard-pork-chops.html?oc=linkback

Preparation

Step 1

Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper 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. Make the sauce: 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. 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. Meanwhile, 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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peach-mustard-pork-chops.html?oc=linkback