Grilled Mustard-Glazed Pork Chops with Peaches
Uncooked lean bone-in center rib pork chop or roast
20 oz, 4 (5-oz) chops
1 tsp, divided
1 medium, cut into 8 wedges with some core attached
4 medium, quartered and pitted
1 cup(s), with pits, pitted and halved (optional)
Fresh mint leaves
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Brush pork chops on both sides with oil. In small bowl, combine 3⁄4 tsp salt, garlic powder, coriander, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut sides of peaches with nonstick spray. In small bowl, whisk mustard, vinegar, and honey.
- Arrange pork chops, onion, and peaches, cut-side down, on grill. Cook peaches, on cut sides only, until charred and marked from grill, 3 to 4 minutes. Cook onion until marked from grill, 3 to 4 minutes per side, then sprinkle with remaining 1⁄4 tsp salt. Cook chops until meat is cooked through and instant-read thermometer inserted into centers registers 145°F, 5 to 6 minutes per side, basting with mustard glaze during last 1 to 2 minutes of cooking on each side. (If including cherries, arrange on grill pan and cook until marked from grill.) Transfer pork, peaches, and onion wedges to platter. Sprinkle with mint.
- Serving size: 1 pork chop, 2 peach halves, 2 onion wedges and 1/4 cup cherries (optional)