Recipe: Pork Chops with Grilled Peaches

This recipe from “License to Grill” by Chris Schlesinger and John Willoughby has summer written all over it.

Grilled Double-Thick Pork Chops with Grilled Peaches and Molasses-Rum Barbecue Sauce

Yield: 4 servings

4 (14- to 16-ounce) double-thick rib or loin pork chops

2 tablespoons vegetable oil

Salt and freshly cracked black pepper to taste

For the sauce:

2 tablespoons vegetable oil

1 large yellow onion, peeled and diced medium

2 tablespoons minced ginger

2 tablespoons minced garlic

1 cup rum of your choice

1/2 cup red wine vinegar

1 cup ketchup

1/2 cup molasses

1/4 cup lightly packed brown sugar

1 tablespoon ground allspice

pinch of ground mace

salt and freshly cracked black pepper to taste

4 ripe peaches, halved and pitted

Set the grill for indirect cooking. Rub the chops lightly with oil, sprinkling with salt and pepper to taste and set aside while you begin the sauce.

To make the sauce: In a small saucepan over medium heat, heat the oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, five to seven minutes.

Add the ginger and garlic and saute, stirring for one minute. Add the rum, vinegar, ketchup, molasses, sugar, allspice and mace and bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes, then remove from the heat, season to taste and set aside.

Grill the chops: Once the sauce is at the final simmering stage, place the chops on the grill directly over the hot fire and cook for three to four minutes per side to sear them well. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly for about 10 minutes per side. To check for doneness, cut into one chop to make sure it is cooked through and slightly pink at the center or an instant-read thermometer registers at least 155 degrees.

Shortly before the chops are done, place the peaches on the grill just at the edge of the fire, cut-side down, and grill for three to four minutes on each side, or until they are seared and tender. During the last minute of cooking, brush both the chops and peaches with the sauce. Allow to cook for one minute more, then remove from grill and serve with the extra sauce on the side.

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