Peach-Glazed Barbecue Pork Chops And Peaches

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

the cooking time for the peaches will vary depending on their ripeness. The glaze also works well on chicken.

Ingredients

• 3 cups chopped peeled peaches (about 1 1/2 pounds)
• 1 cup dry white wine
• 1/4 cup sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons white wine vinegar
• 2 tablespoons molasses
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
• 6 peaches, halved and pitted
• Cooking spray

Directions

1. Combine first 3 ingredients in a saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 25 minutes.
3. Uncover and simmer 5 minutes.
4. Place mixture in a food processor; process until smooth.
5. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients; pulse to combine.
6. Let stand 5 minutes.
7. Place half of mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting.
8. Add chops to bag; seal, and refrigerate 30 to 4 hours.
9. Preheat grill.
10. Remove pork from bag; discard marinade.
11. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
12. Place pork and each halves on grill rack coated with cooking spray, and grill 10 minutes or until pork is done and peaches are tender, turning once.
13. Baste pork and peach halves with reserved peach mixture every 2 minutes during first 6 minutes of cooking.

Yield: 6 servings (serving size: 1 chop and 2 peach halves)