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GRILLED PORK CHOPS WITH PEACH TOMATO BARBECUE SAUCE

Serves 4

To keep the pork chops from burning, rotate them from the hottest parts of the grill to the

perimeter during cooking, basting with barbecue sauce as you do so.

1 tablespoon olive oil

1 medium onion, finely chopped

1 clove garlic, minced

1 one-inch piece ginger, peeled and grated

1 1/2 cups canned tomato sauce

1/2 cup best-quality peach jam

2 ripe peaches, peeled and cut into 3/4-inch chunks

1 to 2 tablespoons sherry vinegar

Salt and freshly ground black pepper

4 pork chops, 6 to 8 ounces each, trimmed of excess fat

1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until

translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more.

2. Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce

thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper.

Remove from heat; let cool.

3. Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both

sides. Reserve remaining sauce.

4. Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked

through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking.

Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

Photograph by: Petrina Tinslay

From Martha Stewart

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