Peach-Glazed Chops

By oakleyj

Ingredients

• 2 medium peaches, coarsely chopped
• 1 medium lime, juiced (2 Tbsp.)
• 1/2 cup reduced-sodium soy sauce
• 1 Tbsp. Sriracha sauce
• 2 cloves garlic
• 4 center-cut pork chops about 1 inch thick
• 4 peaches, halved and pitted
• 1 red sweet pepper, quartered
• 1 Tbsp. honey
• 1/2 bunch parsley or basil, coarsely chopped

Details

Servings 2
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

directions

1. In blender, combine the chopped peaches, lime juice, soy sauce, and Sriracha sauce. Blend until nearly smooth. Transfer to a resealable plastic bag set in a shallow dish. Smash garlic with the side of a wide knife or the bottom of a skillet. Add garlic and pork to bag; seal and turn to coat. Let stand up to 30 minutes at room temperature, or refrigerate 2 to 4 hours, turning occasionally.

2. Remove pork from marinade, reserving marinade. For a charcoal grill, grill chops on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling and adding the peach halves and pepper quarters for the last 7 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

3. Meanwhile, pour marinade into a small saucepan. Add honey and bring to a simmer. Simmer 2 to 3 minutes, or until slightly reduced and thickened (discard garlic cloves). Remove pork, peaches, and peppers from grill and brush with reduced marinade. Chop peaches and peppers as desired for serving. Pass remaining marinade. Sprinkle with parsley. Makes 4 servings.