BBQ Pork Chops with Grilled Peaches
Prep Time
Cooking Mode
4 boneless pork loin chops
¼ cup Compliments Canola Oil, divided
2 tbsp coarsely chopped fresh Compliments Rosemary, divided
½ tsp each salt and coarsely ground black pepper, divided
4 ripe peaches, halved, stone removed (skins left on)
2 tbsp Compliments Maple Syrup
2 tbsp Compliments Grainy Mustard
2 tbsp apple cider vinegar
1 tbsp Compliments Soy Sauce Sodium Reduced
1 clove garlic, coarsely chopped
rosemary sprigs for garnish (optional)
4 boneless pork loin chops
¼ cup Compliments Canola Oil, divided
2 tbsp coarsely chopped fresh Compliments Rosemary, divided
½ tsp each salt and coarsely ground black pepper, divided
4 ripe peaches, halved, stone removed (skins left on)
2 tbsp Compliments Maple Syrup
2 tbsp Compliments Grainy Mustard
2 tbsp apple cider vinegar
1 tbsp Compliments Soy Sauce Sodium Reduced
1 clove garlic, coarsely chopped
rosemary sprigs for garnish (optional)
Directions
1Place pork chops in baking dish or on platter; rub with 1 tbsp (15 mL) canola oil, 1 tbsp (15 mL) chopped rosemary and ¼ tsp (1 mL) each salt and pepper. Cover and keep chilled. Place peach halves in bowl; gently mix to coat with 1 tbsp (15 mL) canola oil, 1 tbsp (15 mL) rosemary and a pinch of salt and pepper; set aside.
2To make the sauce, use a small blender or food processor to combine remaining 2 tbsp (30 mL) canola oil with the maple syrup, grainy mustard, vinegar, soy sauce, garlic and remaining salt and pepper. Blend until smooth and creamy. Adjust seasoning, if required. (Tip: Alternatively, whisk together sauce ingredients in a bowl, but instead add minced instead of chopped garlic and gradually whisk in the oil last.)
3Grill pork chops in BBQ at medium heat with lid closed, 4 to 6 min., turning a quarter turn (90 degrees) halfway through cooking to create cross-hatching. Flip chops over and repeat process on second side; cook until pork reaches an internal temperature of 71°C (160°F). Transfer chops to a serving platter or plates to rest.
4Meanwhile, grill peach halves, cut-side down, about 4 min. to warm through, rotating a quarter turn part-way through grilling to create cross-hatching. Transfer to chopping board; dice. Spoon diced peaches over and around the chops, drizzle with the maple-mustard sauce. Garnish with rosemary sprigs to serve, if desired.
Tips
1
For great flavour, add whole rosemary stems when making stocks, broths, soups, stews, rice, grains, etc. Discard stems after cooking.
Disclaimer
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Personal Note
Personal Note
