Mustard-glazed pork chops with peaches
Raw lean bone-in center rib pork chop or roast
20 oz, 4 (5-oz) chops
1 tsp(s), divided
Uncooked red onion(s)
1 medium, cut into 8 wedges
4 medium, halved and pitted
Fresh mint leaves
- Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
- Brush pork chops evenly on both sides with oil. In a small bowl, combine ¾ tsp salt, coriander, garlic powder, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut side of peach halves with nonstick spray. In a small bowl, combine mustard, vinegar, and honey.
- Arrange pork chops, onion wedges, and peach halves, cut side down, on grill rack. Grill peach halves (on cut side only) until well marked, 3 to 4 minutes. Grill onion wedges until well marked, 3 to 4 minutes per side; sprinkle onion with remaining ¼ tsp salt. Grill pork chops until done, 5 to 6 minutes per side, basting with mustard sauce during last 1 to 2 minutes per side. Arrange pork, peaches, and onions on a platter; sprinkle with mint leaves.
- Serving size: 1 pork chop, 2 peach halves, and 2 onion wedges