Food Challenge: PEACHES/Grilled Pork Chops with Sweet Peach BBQ Sauce

Recipe #1 for my peaches challenge. Dad and I bought a crate of Colorado peaches at Cub yesterday so I decided to add it to my food challenge as we're going to have to eat all those peaches in a relatively short amount of time. We can do it and its going to be tasty.

I made these for dinner tonight- Dad was just going to have me marinade pork but then I looked in my handy "In the Kitchen" app by Food Network and found this recipe instead.

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Grilled Pork Chops with Sweet Peach Barbeque Sauce
Recipe from: Food Network

Ingredients

For spice rub:

• 3 tablespoons ground coriander
• 3 tablespoons ground paprika
• 2 tablespoons ground cumin
• 1 tablespoon kosher salt
• 3 tablespoons freshly ground black pepper
• 1 tablespoon brown sugar
• 4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)

For the sauce:

• 2 tablespoons olive oil
• 1 small red onion, peeled, sliced thin
• 3 peaches, pitted, cut into medium sized cubes
• 2 tablespoons peeled and minced fresh ginger
• 2 medium ripe tomatoes, cut into medium sized cubes
• 1/2 cup cider vinegar
• 1/2 cup orange juice
• 1/3 cup light or dark brown sugar
• 1 teaspoon ground allspice
• Salt and freshly ground black pepper

Directions

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.

Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add thepeaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat andsimmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.

Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.

Serve the chops hot with extra barbecue sauce on the side.

Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

This was how the BBQ sauce started - peaches, red onion, tomato and ginger.  The sauce is very ginger-y.  But its fresh and lovely and I'm glad I watch so much Food Network because I knew exactly how to handle the new ingredient!