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Grilled Pork Chops & Peaches with Parsley-Mint Yogurt Sauce

Servings: 4

This flavorful grilled boneless pork chops with grilled peaches makes a perfect summer meal. You've never had pork chops like these - a dry sea salt brine makes them extra tender and juicy. The brown sugar spice rub adds layers and layers of flavors. Top it off with a fresh parsley-mint yogurt sauce. Pairing grilled peaches with an easy homemade balsamic glaze and blue cheese compliments the pork.



Step 1

Salt the pork chops generously on both sides, refrigerate for 1 - 48 hours. Once removed from refrigerator, pat dry.

Step 2

Mix together the ingredients (1/4 cup brown sugar, 1 Tbsp chili powder, 1 tsp cinnamon, 1 tsp garlic powder, salt & pepper to taste) for the pork rub and thoroughly coat each pork chop with the rub.

Step 3

Let pork chops sit at room temperature for about 20-45 minutes before grilling.

Step 4

Sear each side over direct medium-high heat on the grill. Finish cooking over indirect heat to 145°.

Step 5

After removing from heat, let them sit for 5 minutes before cutting into the meat. Top with Parsley-Mint Yogurt Sauce.

Step 6

For Parsley-Mint Yogurt Sauce Instructions: Whisk together yogurt, salt and pepper in a bowl.

Step 7

Add the chopped parsley and mint, minced garlic, and the dash of vinegar and mix well. Serve over pork chops. You can also serve over salmon, chicken, and vegetables.

Step 8

For Grilled Peaches: Heat a grill to medium-high heat. Coat peach halves with cooking spray (use about two sprays per peach half). Place peaches cut side down on the grill and grill for about 3-4 minutes per side, until grill marks appear and peaches are slightly softened.

Step 9

Prepare Balsamic Glaze by adding 1/2 cup balsamic vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half, constantly stirring. Add 1 Tbsp brown sugar, 1 Tbsp lemon juice, and 1 tsp almond extract, stir.

Step 10

Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig. Sprinkle with crumbled blue cheese, if desired.

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