Ingredients:4 thick-cut pork or lamp chops
1 c. fresh peach, mashed
4 fresh peaches, halved - or 8 canned peach halves
1 c. crumbled blue cheese or gorgonzola if desired
1/4 c. Peach White Balsamic
1 Tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. garlic, crushed
1 Tbsp. fresh thyme
1/4 c. Extra Virgin Olive Oil
1/4 c. Peach White Balsamic
1 Tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. garlic, crushed
1 Tbsp. fresh thyme
1/4 c. Extra Virgin Olive Oil
Combine peach balsamic vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended; then add olive oil and mix. Add mashed peach. Reserve 1/4 c. of marinade and set aside. Add chops and remaining marinade to marinade bag, ziploc bag or shallow dish.
Allow to marinate for at least 2 hours or overnight in the fridge and then grill as desired.
Grill halved peaches brushed with reserved marinade. Add to top of chops and finish with gorgonzola or blue cheese - broiled to bring out flavour! Or CLICK HERE to see recipe for grilled halloumi or Brazilian dairy cheese!
