BBQ Pork Chops with Grilled Peaches

Name: BBQ Pork Chops with Grilled Peaches
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless pork loin chops approx. 225 g per chop; 1/4 cup Compliments Canola Oil, divided 60 mL; 2 tbsp coarsely chopped fresh Compliments Rosemary, divided 30 mL; 1/2 tsp each salt and coarsely ground black pepper, divided 2 mL; 4 ripe peaches, halved, stone removed (skins left on); 2 tbsp Compliments Maple Syrup 30 mL; 2 tbsp Compliments Grainy Mustard 30 mL; 2 tbsp apple cider vinegar 30 mL; 1 tbsp Compliments Soy Sauce Sodium Reduced 15 mL; 1 clove garlic, coarsely chopped; rosemary sprigs for garnish (optional)

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

For great flavour, add whole rosemary stems when making stocks, broths, soups, stews, rice, grains, etc. Discard stems after cooking.

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Budget Friendly Flyer from Aug 17 to 23 Grill Lactose Free Main Dishes Serving up Value

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