Subj : National Peach Month - 1
To   : All
From : Dave Drum
Date : Tue Aug 01 2023 05:30:13

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Peach Barbecue Sauce
 Categories: Pork, Bbq, Sauces
      Yield: 4 Servings
 
    1/4 c  + 1/2 ts salt; divided
    1/4 c  Firm packed brown sugar
      2 c  Boiling water
      3 c  Ice cubes
      4    Bone-in, center-cut pork
           - chops, 1/2"-3/4" thick
           - (1 3/4-2 lb total) trimmed
      2    Ripe but firm peaches;
           - pitted, quartered
           +=OR=+
      3 c  Frozen sliced peaches
      1 md Tomato; quartered, seeded
      2 tb Cider vinegar
      1 tb Oil
    1/2 c  Chopped onion
      2 ts Fine chopped fresh ginger
      2 tb Honey
    1/4 ts Fresh ground pepper; + more
           - to taste
 
  The tangy peach barbecue sauce that glazes these pork chops
  is incredible on grilled chicken or salmon as well. Bone-in
  pork chops (as opposed to boneless) are less likely to dry
  out.
  
  Place 1/4 cup salt and brown sugar in a medium heatproof
  bowl. Pour in boiling water and stir to dissolve. Add ice
  cubes and stir to cool. Add pork chops, cover and
  refrigerate for at least 30 minutes or up to 4 hours.
  
  Puree peaches, tomato and vinegar in a food processor until
  smooth.
  
  About 30 minutes before you’re ready to cook the pork chops,
  heat oil in a medium saucepan over medium-high heat. Add
  onion and cook, stirring occasionally, until golden brown, 5
  to 7 minutes. Add ginger and cook, stirring frequently,
  until fragrant, 1 to 2 minutes. Add the peach puree, the
  remaining 1/2 teaspoon salt, honey and pepper to taste.
  Bring to a boil over high heat, then reduce the heat to a
  simmer. Cook until reduced by about half, 20 to 25 minutes.
  Reserve 1/4 cup of the sauce for basting the chops; keep the
  remaining sauce warm in the saucepan until ready to serve.
  
  Preheat grill to medium.
  
  Remove the pork chops from the brine (discard brine), rinse
  well, and thoroughly dry with paper towels. Season the chops
  with 1/4 teaspoon pepper and brush both sides with some of
  the reserved sauce.
  
  Grill the pork chops, turning once, until an instant-read
  thermometer inserted into the center registers 145ºF, 2 to 4
  minutes per side. Transfer to a plate, tent with foil and
  let rest for 5 minutes. Serve with the warm peach barbecue
  sauce on the side.
  
  From EatingWell: July/August 2008
  
  From: http://www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Every time I learn something new, old stuff falls out of my brain.

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