Peach Chops
"My friend Jenny created this recipe with her sister Toni one night. They very kindly shared the recipe, which I have made many times over the years. Cooking time will vary greatly depending on the thickness of your chops. Jenny used home canned peaches. If you prefer, apricots or mango may be used instead of peaches."
Ingredients
Nutritional
- Serving Size: 1 (171.4 g)
- Calories 182.9
- Total Fat - 10.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 16.5 mg
- Sodium - 322 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1.2 g
- Sugars - 13.2 g
- Protein - 5.1 g
- Calcium - 13.3 mg
- Iron - 0.6 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Set pork chops in a rimmed dish and season to taste on both sides with salt & pepper and a splash of Worcestershire sauce. Allow to rest on the counter for 30 minutes while you prepare the sauce (if you need longer, then place in the fridge instead).
Step 2
Combine sauce ingredients in a small saucepan, saving the juice from the peach can to add if the sauce looks too thick or dry (I add at least half usually). Bring the sauce to just a boil, then lower the heat, cover, and allow to simmer on medium-low heat for about 20-30 minutes.
Step 3
While the sauce is simmering, prepare your grill.
Step 4
Set aside about 1/4 cup of the sauce for basting the meat, keeping the remainder warm in a covered pan over very low heat.
Step 5
Grill chops until they are cooked through, basting with the 1/4 cup reserved sauce. The cooking time varies greatly depending on how thick your chops are. Thick butterfly pork loin chops take roughly 14 minutes, but thinner loin chops only take about 7 minutes. Be careful not to overcook.
Step 6
Serve chops with a warm spoonful of the sauce on top.
Tips
No special items needed.