Peach-Glazed Pork Chops With Peppers
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
64
Spice
34
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tsps
Thyme (finely chopped fresh)1 cup
Peach Jam2 tbsps
Ketchup1.5 tbsps
Soy Sauce2
Avocados2 tbsps
Chives (chopped fresh)Directions:
1
Preheat a grill to medium
2
Put the pork chops and bell peppers in a shallow dish; season with salt and pepper
3
Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat
4
Cook until the shallots are softened, 3 minutes
5
Whisk in the jam until dissolved
6
Remove from the heat
7
Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools
8
Pour half of the mixture over the pork and peppers; let sit 5 minutes
9
Reserve the remaining glaze for brushing
10
Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side
11
Transfer to a plate, tent with foil and let rest 5 minutes
12
Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate
13
Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme
14
Season with salt and pepper
15
Serve with the pork and peppers
16
Photograph by Charles Masters