Oh my! It is getting hecka humid! I walk outside and I immediately feel sticky and wet. Ugh! It makes perfect weather for swimming in a nice cold pool though! We got to go swimming for the first time this summer (and the first time since before I got pregnant with Carly… so 2 years ago!). It was fabulous and man did Carly just absolutely love it! She was livin’ it up splashing like a maniac. If I were to let go of her I’m sure she’d figure out how to swim… well, maybe not so sure because I didn’t do that.
Anyway, it’s barbecue season so I thought I’d endure the 90 degree weather plus 90% humidity to bring my lovely readers these beautifully grilled chops and peaches.
These do not disappoint! As with my baby back ribs you “triple dip” the meat in the sauce (well, I guess for these you “triple baste”). This adds more flavor and creates a caramelized coating. You definitely want that.
Go grab your peaches and chops and get a grilling!
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 (6 ounce) bone-in center-cut pork chops
- ¾ teaspoon dried thyme
- ¾ teaspoon garlic salt
- ¼ teaspoon ground red pepper
- 4 peaches, halved and pitted
- 2 tablespoons butter, melted
- 2 teaspoons sugar
- ½ teaspoon cinnamon
- In a small bowl, combine all sauce ingredients. Remove ¼ cup of sauce and place in a small dish to be served with the chops. Use the rest of the sauce as directed below.
- Combine thyme, garlic salt, and red pepper in a small dish. Trim fat off pork and then sprinkle both sides with the spice mixture.
- Baste pork on both sides with the sauce and then place on the grill. Cook for 2 minutes on each side, baste a second time, cook 2 minutes on each side again, baste a third time, and cook for 2 more minutes on each side again. (Close grill during cooking periods.)
- In a small dish, mix butter, cinnamon, and sugar.
- Baste peaches with butter mixture and then place on the grill. Baste every two minutes and grill until golden.
Recipe Source: Pork is slightly adapted from Cooking Light Complete Cookbook (Different ingredient amounts, more basting)