Peach-Glazed Pork Chops with Peppers

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
  • 16 assorted baby bell peppers (about 1 pound), stemmed
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup peach jam or guava jelly
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 2 avocados
  • Juice of 2 limes
  • 2 tablespoons chopped fresh chives or scallion greens
Directions
  • Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing.

  • Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.

  • Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.

  • Photograph by Charles Masters


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