Peach-Mustard Pork Chops
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Ingredients
Pork Rub
- 1 Tb Light Brown Sugar packed
- 1 Tb Paprika
- 1 tsp Ground Coriander
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dry Mustard
- 1 Tb Salt
- 3/4 tsp Black Pepper
- 6 Pork Loins/Chops
Peach-Mustard Sauce
- 1.5 C Apple Cider Vinegar
- 1 C Peach Preserves
- 6 Garlic Cloves smashed
- 2 T Worcestershire Sauce
- 4 tsp Dry Mustard
- 3/4 tsp Crushed Red Pepper
- 3 Peaches halved and pitted
Ingredients
Pork Rub
Peach-Mustard Sauce
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Instructions
- Combine the brown sugar, paprika, coriander, onion, garlic, mustard powders, salt and pepper and spread it out on a baking sheet. Using a paring knife to piece a dozen or so time both sides of the pork than place on the baking sheet and then flip the pork over so that both sides are coated in the spices. Cover and place in the fridge for at least 4 hours or overnight
- In a sauce pan combine the Apple cider vinegar, peach preserves, garlic, Worcester Sauce, dry mustard and the crushed red pepper Bring to a boil then reduce the heat to simmer. Stir occasionally until it thickens slightly (about 8 minutes) Remove from heat and allow to cool completely
- Remove the pork from the fridge and allow to rest for about 30 minutes Heat grill pan to about medium Place the pork on the grill pan and cover for about 4 minutes Turn the chops and baste with some of the sauce and allow to cook covered for about 3 minutes Flip the chops and again baste them. Continue to cook uncovered flipping and basting every two minutes for the next 6-8 minutes Move to a cutting board and allow to rest for 5 minutes
- While the chops are resting brush a little oil on the peach halves and place them on the grill (cut side down) and cover for about 2 minutes. Then flip them over, recover and allow to cook for about 2 minutes Serve the Chops with the Grilled Peaches and use the remainder of the sauce for dipping
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