Name: Peach-Glazed Grilled Pork Chops
Total time: 30 min
Ingredients: 1 cup peach preserves; 1/4 cup red wine vinegar; 1/2 teaspoon minced fresh thyme; 1/8 teaspoon cayenne pepper; 1 (16-ounce) bag frozen sliced peaches; 1 teaspoon Dijon mustard; 4 bone-in rib or center-cut pork chops , about 1-inch thick; Salt and pepper

Why This Recipe Works

Pork chops are a great weeknight dinner option, as they cook up quickly on the grill. To infuse our grilled pork chops with robust peach flavor and a slight kick, we used peach preserves in addition to fresh (or frozen) peaches, and added a bit of Dijon mustard and cayenne pepper to our recipe’s glaze. Patting our pork chops dry before grilling ensured they cooked properly—too much moisture would inhibit that. Once the grilled pork chops reached an internal temperature of 145 degrees, we let them rest for five minutes to allow the juices to redistribute.

Before You Begin

Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.

Instructions

Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve 1/4 cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.

Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145 degrees, about 6 minutes per side. Brush with reserved glaze and cook 1 minute longer. Transfer to platter and let rest for 5 minutes. Pour sliced peach mixture over chops. Serve.