I have to admit, I’m proud of this dish. I made it all up and it turned out really great. I’ll give a little credit to my friends Cathy Nokes and Mary Shapero because they listened to my idea over lunch last week and Cathy suggested I try the white balsamic for the glaze and Mary said she thought I could find peach preserves at Whole Foods. They were both right and so here’s a big thanks to both of you!
So here it is…a sweet, spicy and somewhat sensuous explosion for your taste buds.
- 4 boneless, center cut pork chops
- 1/2 cup soy sauce
- 1 1/2 TBS honey
- 1 jalapeno, chopped (less if you don’t want any heat)
- 2 semi-ripe peaches
FOR THE GLAZE
- 2/3 cup peach preserves
- 1/3 cup white balsamic vinegar
- 1 TBS jalapeno
Mix soy sauce, honey and jalapeno in a glass bowl with a whisk.
Put chops and marinade in a Ziploc bag and refrigerate several hours.
About an hour before you’re planning on eating, heat the peach preserves, vinegar and jalapeno over medium high heat. Bring to a boil, them simmer until flavors meld. You can turn off the heat and reheat just before cooking the chops.
Cut peaches in half and set aside.
Place pork chops on a hot grill and cook for 4 minutes.
Turn and cook for about 3-4 more minutes.
Brush glaze on chops and finish cooking. Bring inside and cover with foil as you cook the peaches.
Brush peaches with glaze and cook, turning a few times until nicely caramelized.
The peaches should look like this….
…and the chops should look like this when you remove the foil and brush them with the remaining glaze.
Arrange both on a platter and…Enjoy!
And last, but not least, welcome to my new readers in Armenia! Thanks for following me and remember, you can learn all about my town at Stu News.