Sweet and Spicy Grilled Pork Chops and BBQ’d Peaches with a Jalapeno Glaze

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.

INGREDIENTS

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.