Ingredients
3
large ripe peaches, peeled
1/4 cup barbecue sauce
1
tablespoon cider vinegar
1
tablespoon honey
4
bone-in pork loin chops, about 3/4 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
Heat gas or charcoal grill. Cut 2 of the peaches in half; set aside. Coarsely chop remaining peach. In blender or food processor, place chopped peach, barbecue sauce, vinegar and honey. Cover; process until smooth. Reserve 1/2 cup sauce for serving.
Sprinkle pork chops with salt and pepper. Carefully brush oil on grill rack. Place pork on grill over medium-high heat. Brush 1/4 cup sauce on pork. Cover grill; cook 4 minutes. Turn pork chops over; brush with 1/4 cup sauce. Place peach halves, cut sides down, on grill. Cover grill; cook 4 minutes or until meat thermometer in center of pork chops reads 145°F and peaches are tender.
Remove pork and peaches from grill; cut each peach half into 3 wedges. Serve pork and peach wedges with reserved sauce.
