This recipe taught a special lesson.  When it says cook on the grille, do not use a grille pan on the stove.  The stove and surrounding area was a terrible mess.  The end results were very good.  I have extra sauce and more pork chops so as soon as it is grilling weather we will do it again, outside.  

The recipe said boneless pork chops, but the photo in the magazine shows bone in.  I did bone in.  We had 2 chops. 

This recipe comes from Nashville’s Edible magazine.

Ingredients:

2 T coarse grain mustard

1 T apple cider vinegar

2 garlic cloves

1 C peach jam or preserves

6 (6 oz.) boneless pork chops about 3/4” thick

Kosher salt to taste, about 1/2 t EVOO

Directions:

1. Prepare your grill to about 400 degrees F.
2. For the glaze, place the mustard, vinegar, garlic, and jam  in a food processor or blender and puree until smooth.  Let it rest while the grille heats.  The flavors will come together the longer it sits.
3. Pat the pork chops dry with paper towels and sprinkle both sides with salt.  
4. Drizzle well with oil.  
5. When the grill is hot, add the pork chops and grill until browned, about 2 minutes per side.  
6. Brush with the peach-jam glaze and cook another 2 minutes per side until the internal temperature reaches 140 degrees F.
7. Remove the pork chops to a warm plate and cover with foil.  Let them rest for 8 minutes or until the internal temperature climbs to 145 degrees F.  (I like 140 as my final temperature, I took them off at 130 F.  The 8 minutes brought them to 140.)

Jim only buys frozen vegetables, in this case broccoli.  I boiled the new potatoes.