- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Directions
Step 1
Place 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.
Step 2
To 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.)
Step 3
Grill 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.
Step 4
Meanwhile, 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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Fat:
- 23 g
- Saturated Fat:
- 3.5 g
- Carbs:
- 24 g
- Fibre:
- 2 g
- Sugar:
- 20 g
- Cholesterol:
- 100 mg
- Protein:
- 33 g
- Sodium:
- 700 mg
