This is an interesting concept – grilling peaches. Let’s get fancy! One thing I like about these institutional recipe cards is they cover basic methods very clearly, so the user learns the skills needed to create delicious dishes and can transfer this knowledge to future cooking. Even though I still follow recipes for new dishes, I have created many of my own, using the knowledge gained over the years of cooking for my family.
Grilled Pork Chops with Balsamic Peaches
3 tbsp chopped fresh rosemary
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 tbsp plus 4 tsp olive oil, divided
5 (6 to 8 oz) bone-in rib pork chops, 1-inch thick
4 fresh peaches, pitted and halved
4 tsp light brown sugar
4 tsp balsamic vinegar
Coat grill rack with nonstick cooking spray. preheat grill to medium-high (350-400). In a small bowl combine rosemary, garlic powder, salt and pepper. Drizzle 2 tabelspoons of the oil evenly over both sides of each pork chop. Rub rosemary mixture evenly over each chop.
Grill pork, covered, 5 minutes per side or until grill make appear. Reduce heat to medium (300-350) or move chops to outer edge of grill rack over indirect heat. Grill covered, 5 minute more for medium rare (145) or to desired doneness. Transfer chops to a platter. Cover loosely with foil; let stand 5 minutes.
Meanwhile brush the cut side of each peach half with remaining 4 teaspoons oil, and sprinkle evenly with brown sugar. Place peaches on grill, cut sides down. Grill 4 minutes per side or until grill marks appear and peaches soften. Transfer peaches to a cutting board, and cut into slices. Arrange peaches over pork chops, drizzle with vinegar and serve.