Pork - Chop'B [Gr] 'Peach

By Kwasome

We love glazed pork chops, but the glaze is often a bland, watery mess and it can be hard to keep the meat moist and tender. To maximize the peach flavor of our glaze, we use peach preserves along with frozen peaches and add a bit of Dijon mustard and cayenne pepper for a kick. To ensure perfectly cooked, juicy chops, don't overcook the meat—once the chops reach an internal temperature of 145 degrees, let them rest on a plate for 5 minutes to allow the juices to redistribute while the glaze simmers. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.

Ingredients

• 1 cup peach preserves
• 1/4 cup red wine vinegar
• 1/2 teaspoon minced fresh thyme leaves
• 1/8 teaspoon cayenne pepper
• 1 (16-ounce) bag frozen sliced peaches
• 1 teaspoon Dijon mustard
• 4 bone-in rib or center-cut pork chops, about 1 inch thick
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve 1/4 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 sliced peach mixture over chops. Serve.