Recipe courtesy of Jimmy's Uptown
Save Recipe Print
Yield:
2 servings
Level:
Intermediate
Yield:
2 servings
Level:
Intermediate

Ingredients

Marinade:
Peach:
Cornbread Topping:
Peach Glaze:

Directions

Watch how to make this recipe.

Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours.

Preheat a grill or grill pan. Preheat the oven to 400 degrees F.

In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside.

Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper.

Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve.

Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Peach Crisp

Recipe courtesy of Anne Burrell

Grilled Pork Chops with Peach Salsa

Recipe courtesy of Sandra Lee

5-Ingredient Grilled Pork Tenderloin with Peaches

Recipe courtesy of Michelle Dudash

Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce

Recipe courtesy of Chris Schlesinger

Peach Crisp

Recipe courtesy of Curtis Aikens

Peach Crisp with Maple Cream Sauce

Recipe courtesy of Ree Drummond

Aunt Raffy's Peach and Blueberry Crisp

Recipe courtesy of Giada De Laurentiis

Crisp Pork Belly with Caramel Vinegar

Bourbon-Soaked Peach and Lardo Crostini

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories