GRILLED PEACH GLAZED CHOPS

By Silvermama

The peaches are easy to grill. Add cinnamon and butter to any left over peaches and serve over vanilla bean ice cream for a nice dessert.

Ingredients

• 3 cups chopped, peeled peaches (about 1 lb)
• 1 cup dry white wine
• 1/4 cup sugar
• 1 tsp salt, divided
• 1/4 tsp black pepper, divided
• 2 tbs white wine vinegar
• 2 tbs molasses
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ground red pepper
• 6 6 oz bone-in center cut pork chops
• 6 peaches, halved and pitted

Preparation

Step 1

Combine first 3 ingredients in small saucepan; bring to boil. Cover, reduce heat and simmer 25 min.

Uncover and simmer 5 min. Place peach mixture in food processor and process until smooth. Add 3/4 tsp salt, 1/8 tsp pepper, vinegar and next 4 ingredients; pulse to combine. Let stand 5 min. Place half of peach mixture in large freezer bag; reserve other half for basting. Add chops to bag and seal; refrigerate 30 min to 4 hrs.

Remove chops from bag; discard marinade. Sprinkle chops w/remaining salt/pepper. Place pork and peach halves on grill rack coated w/cooking spray. Grill pork w/o lid, over med-high heat (350-400) 10 min or until pork is done and peaches are tender, turning once. Baste pork and peach halves w/reserved mixture every 2 min during first 6 min of cooking.