Peach-Glazed Pork Chops with Peppers Recipe

Name: Peach-Glazed Pork Chops with Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each); 16 assorted baby bell peppers (about 1 pound), stemmed; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 shallots, thinly sliced; 2 teaspoons finely chopped fresh thyme; 1 cup peach jam or guava jelly; 2 tablespoons ketchup; 1 1/2 tablespoons soy sauce; 2 avocados; Juice of 2 limes; 2 tablespoons chopped fresh chives or scallion greens

Servings: persons

4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
16 assorted baby bell peppers (about 1 pound), stemmed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons finely chopped fresh thyme
1 cup peach jam or guava jelly
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or scallion greens

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

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each), 16 assorted baby bell peppers (about 1 pound), stemmed, Kosher salt and freshly ground pepper, 1/4 cup extra-virgin olive oil, and more.

Yes, Peach-Glazed Pork Chops with Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peach-Glazed Pork Chops with Peppers

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