Operation Manual

Fruit Meal Creations
104
Honey-Basted Pork Chops
with Grilled Peaches
Fresh-canned peaches bring the taste of summer to grilled chops anytime of
the year. The honey-spiced canning syrup is utilized as a basting sauce adding
not only flavor but also moisture to the meat and fruit.
4 bone-in pork rib chops
1-1/2 tbsp extra-virgin olive oil, divided
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice, divided
2 tbsp chopped fresh thyme, divided
4 Honey-Spiced Peach (page 52)
halves, patted dry
1/4 cup syrup from Honey-Spiced
Peaches (page 52)
1 tbsp honey
What you need:
1. HEAT grill. Brush the pork chops with 1 tbsp of the oil;
sprinkle with salt, pepper and 1/8 tsp of the allspice. Sprinkle
1 1/2 tbsp of the thyme over the pork, pressing lightly to
adhere.
2. BRUSH Honey-Spiced Peach halves with remaining 1/2 tbsp
oil; sprinkle with remaining 1/2 tbsp thyme and 1/8 teaspoon
allspice. Combine syrup and honey in a small cup.
3. GRILL pork chops, covered, over medium heat or coals
8 to 10 minutes or until pale pink in center, turning
occasionally and brushing with the syrup mixture.
Grill peaches about 6 minutes or until warm and slightly
charred, turning once and brushing with the syrup mixture.
Serve pork accompanied by the peaches.
Makes 4 servings
What you do: