In Grill Nation, David Guas offers you a variety of recipes, some needing overnight marinating and perfect for a last minute grilling situation. These pork chops can be made, not quite in a flash, but certainly within the time it takes to down a beer. Or two, perhaps.
David is fond of peach flavors on grilled meats. Here peach preserves are used, along with soy sauce, to baste the chops. At the same time, halved whole peaches are grilled to provide a peach-powered side dish. Grilling does something very wonderful to peach flavor, deepening and sweetening it. With peach season still offering us abundance, this is the perfect way to celebrate a perfect peach.
Peach Glazed Pork Chops
Yield: serves 4
Ingredients:
- 1 18-ounce jar peach preserves
- ¼ cup soy sauce
- 2 tablespoons grated fresh ginger
- 2 teaspoons olive oil
- 4 8-ounce bone-in pork loin chops (1 ½ inches thick)
- ¼ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 4 large peaches, halved
Preparation:
Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Bring preserves, soy sauce, and ginger to a boil in a small saucepan. Remove from heat; reserve ½ cup to baste peaches.
Rub oil over pork chops; sprinkle with salt and pepper. Grill pork chops, covered with grill lid, 5 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°F. Baste often with 1 cup peach preserves mixture.
At the same time, grill peaches, covered with grill lid, 2 to 3 minutes on each side or until tender, basting often with reserved ½ cup peach preserves mixture. Let pork chops stand 5 minutes before serving with peaches.
Source: Grill Nation by David Guas [Oxmoor House, 2015]
