Pork Chops with Grilled Stone Fruit

GLAZED, GRILLED PERFECTION INGREDIENTS 4 bone-in pork chops, approximately 1-inch thick 6-8 ripe but firm peaches, plums or a combination of the two, halved and pitted 4 Tbsp, extra-virgin olive oil, divided 1 tsp. kosher salt ½ tsp. black pepper 1 cup PRIVATE SELECTION™ Gourmet Peach Preserves 2 Thsp. PRIVATE SELECTION Balsamic Vinegar of Modena 2 Tbsp. Dijon mustard 1/2 tsp. PRIVATE SELECTION Rosemary Leaves PREPARATION 1. Preheat grill to medium heat. 2. Pat chops dry with paper towels. Use basting brush to coat cut sides of fruit with 2 tablespoons oil, then both sides of chops with 1 tablespoon oil. Season chops with salt and pepper. 3. Make glaze: In small bowl, whisk preserves, vinegar, mustard, remaining 1 tablespoon oil and rosemary. Set aside ½ cup for serving 4. With lid clased, grill chops until bottoms are browned, 3-4 minutes. Flip, brush with glaze and grill until other sides are browned, 2-3 minutes. Flip again and brush with more glaze. Continue cooking, flipping and brushing with glaze, as needed, until a safe intemal temperature of 140°F is reached, about 8-10 more minutes. 5. Meanwhile, grill fruit, cut-sides down, until grill marks form and fruit releases easily from grill grates, 3-4 minutes. Flip and grill another 2-3 minutes. 6. Transfer chops and fruit to platter. Brush chops with additional glaze and let rest 5-10 minutes (safe internal temp. 145°F). 7. Serve, topped with reserved glaze. Refrigerate any leftovers.

Good

% Daily Values based on a 2,000 calorie diet