Ingredients
- 1/4 cup (50 mL) chopped fresh basil or mint
- 1/4 cup (50 mL) red pepper jelly, melted
- 2 tbsp (25 mL) cider vinegar
- 1 tbsp (15 mL) grainy mustard
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- Pinch pepper
- 2 firm ripe peaches (unpeeled), sliced
- 4 pork loin chops (bone in) (1-1/4 lb/625 g)
Steps
- In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper.
- In separate bowl, toss peaches with 2 tbsp (25 mL) of the jelly mixture. Add chops to remaining mixture, turning to coat; let stand for 20 minutes.
- Place chops and peaches on greased grill over medium-high heat; close lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove peaches; keep warm. Cook chops until just a hint of pink remains inside, about 4 minutes longer.
