Peach Glazed Pork Chops

Nothing says lovin' like me standing over a grill. Got that?

Here's your list:

4 boneless center-cut pork chops

1 C peach preserves (preferably homemade...by me or someone else)

Spice Rub (see below)

Spice Rub
1/2 C brown sugar
3 tsp sea salt
3 tsp freshly cracked black pepper
3 tsp sweet paprika
2 tsp garlic powder

2 tsp onion powder

1. Mix rub ingredients together and massage into all sides of the chops. Let sit for about 30 minutes. You don't want to grill super-cold meat. That's a no-no.


2. Put preserves into a small saucepan over low heat. Stir with a non-stick spatula. Once the preserves are sauce-like, turn the heat on as low as possible. Ignore the sweet stuff for the moment.


3. Preheat your outdoor grill (or indoor if you're in grill hell and can't have an outdoor grill for whatever reason) on LOW.


4. If you grill these suckers on anything but low, you will end up with BLACK chops. Black chops = shit on a shingle.


5. Grill the chops until done - remember a teeny bit of pink won't kill you. Too many people kill pork and end up eating what looks, tastes, and feels like damn bark. You don't want bark. Got that?


6. During the last 5-7 minutes of grilling, baste all sides of the chops with the peach glaze. Don't walk away. Don't close the lid. The sugars will caramelize - that's good times. Walk away? They will burn. See above for Damn Bark.


7. Serve the remaining peach glaze. My kid referred to it as dippy. He lives for dippy of any kind.

I served the chops with homemade Asian slaw, steamed corn on the cob, and grilled semolina bread. Grilling it alongside the chops turned out to be a great idea.

If you made it through this post, you may just be a lucky wench! The first person to email me will be the lucky recipient of a large jar of my peach jam. G'head. I know you want it.

Kentucky Burgoo

I love this recipe but it is a bit of effort and expense. I thought I would put it up as it is my time of year to go visit friends in Kentucky and do the Kentucky Derby thing.

Source: Molloy Postcards & Souvenir Services, 1100 Pike Street, Covington KY 41011
Category: Main Dish
Servings: 12
Serving Ideas: Serve with garlic bread.
WW Points: 7.5

1 pound beef stew meat
1 pound lean pork tenderloin -- cut 1" thick
1 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
3 whole carrots -- sliced
2 small onions -- chopped
4 chicken thighs without skin
2 small red potatoes -- peeled and cubed
1 cup chopped green pepper
14 1/2 ounces stewed tomatoes -- cut up and juice reserved
10 1/2 ounces chicken broth -- double-strength
17 ounces whole kernel corn, frozen
17 ounces baby lima beans – drained

1.Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.

2.Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside. DO NOT STIR mixture in slow cooker.

3.Cover and cook on low for 9 hours or until beef, pork and vegetables are tender.

4.Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through.

5.Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite size pieces. Discard bones. Return chicken to mixture and heat through.

Per serving: 348 Calories (kcal); 6g Total Fat; (16% calories from fat); 32g Protein; 43g Carbohydrate; 64mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates