Wednesday, June 25, 2008

Grilled Pork Chops with Spiced Peach Sauce

I have determined that white meat and fruit are kindred spirits. Some may not agree with me and that's okay. It just seems to me that it's a recurring impulse to pair these two.

This sassy sauce was made with fresh peaches and nectarines that we picked yesterday. I made a base sauce without the spice which was wonderful over ice cream (see below). Chicken or turkey would also work well if you are one of those rare people allergic to pork

Base Peach Sauce

4 cups peeled and chopped fresh peaches
1 T. cornstarch
1/2 cup sugar
1/8 tsp. cinnamon
1 T. lemon juice

Spiced Peach Sauce for Meat

2 cups Base Peach Sauce
1/4 tsp. curry powder
1/4 tsp. ginger powder
1/8 tsp. cayenne
1/8 tsp. white pepper
2 tsp. white vinegar

Season and grill the meat to desired doneness. I've heard that its okay to cook pork chops medium well instead of burnt to a dry crispy rock these days. The salmonella scare that shook our nation is not as prominent now due to better meat standards and packaging. By all means, if you are more comfortable with dry pork, go for it!

The sweet-spicy factor gives this dish a WOW effect for the standard blah pork chop and rice was the perfect back drop to absorb the extra goodness.

And for dessert we have:

No comments: