Peach-Glazed Pork Chops
Ingredients
Glaze
Pork
Instructions
- 1
Simmer preserves, vinegar, thyme, and cayenne in a saucepan over medium heat until reduced to 1 cup, about 3 minutes.
- 2
Reserve 1/4 cup glaze and set aside.
- 3
Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes.
- 4
Remove from heat and stir in mustard. Cover and keep warm.
- 5
Season pork chops with salt and pepper.
- 6
Grill over hot fire until well browned and internal temperature reaches 145°F, about 6 minutes per side.
- 7
Brush with reserved glaze and cook 1 minute longer.
- 8
Transfer to a platter and let rest 5 minutes.
- 9
Pour sliced peach mixture over chops and serve.
💡 Cook's Notes
To maximize the peach flavor of the glaze, we use peach preserves along with frozen peaches and add a bit of Dijon mustard and cayenne pepper for a kick. To ensure perfectly cooked, juicy chops, don't overcook the meat—once the chops reach an internal temperature of 145°F, let them rest on a plate for 5 minutes to allow the juices to redistribute while the glaze simmers. Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
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