Barbecued Peach Pork Chops
Serve with: Beans — Mashed Potatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 219 |
| pro | 22 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 57 mg |
| sodium | 244 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 2% |
| vit C | 5% |
| folate | 3% |
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1/4 cup (50 mL) chopped fresh basil or mint
1/4 cup (50 mL) red pepper jelly, melted 50 mL
2 tbsp (25 mL) cider vinegar 25 mL
1 tbsp (15 mL) grainy mustard 15 mL
3 cloves garlic, minced 3
1/4 tsp (1 mL) salt 1 mL
Pinch pepper pinch
2 firm ripe peaches (unpeeled), sliced
4 pork loin chops (bone in) (1-1/4 lb/625 g)
Preparation:
In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper.
In separate bowl, toss peaches with 2 tbsp (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.
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