Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The cooking time for your peaches will vary depending on their ripeness. The glaze also works well on chicken.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 chop and 2 peach halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours.

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  • Preheat grill.

  • Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.

Nutrition Facts

301 calories; calories from fat 23%; fat 7.6g; saturated fat 2.6g; mono fat 3.4g; poly fat 0.9g; protein 26.1g; carbohydrates 33.1g; fiber 3.5g; cholesterol 62mg; iron 1.7mg; sodium 449mg; calcium 34mg.
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