EASY GRILLED PORK CHOPS
WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS
4 to 6 servings
May lightly rub chops, both sides, with ground dried thyme or sage, if desired. To grill chops, arrange chops on a grill rack, about 6 to 8 inches above heat source, over medium to hot charcoal coals (ash gray and very glowing) or medium to hot setting of a gas grill. Grill for 3 to 4 minutes; turn (over) chops and continue grilling for an additional 3 to 4 minutes or until just done. May also pan-fry chops, if desired, in a medium to large heavy skillet. Or, broil chops on a metal rack in a broiler pan, about 6 inches from heat source, about 4 minutes per side. Season chips with salt or seasoned salt and pepper as desired after chips have browned.
Arrange peach or nectarine halves, cavity-side down, or mango wedges on a grill rack, about 10 inches or highest grill level above heat source, over slow charcoal coals (very ash gray and glowing) or at the low setting of a gas grill. Grill for about 3 to 5 minutes; turn (over) peaches or mango wedges and continue grilling for about 3 to 5 minutes to lightly brown peaches or mango wedges. Transfer peach or nectarine halves, cavity-side up, or mango wedges to a sheet of heavy-duty aluminum foil. Fill each peach or nectarine cavity with ½ teaspoon butter and ½ teaspoon brown sugar or brown sugar substitute, if desired (brush mango wedges with butter and sprinkle brown sugar over wedges); drizzle 1 teaspoon brandy or sherry or liqueur of choice over each peach or nectarine or mango wedges, if desired. Sprinkle each lightly with cinnamon and/or nutmeg, if desired. Continue to grill for 5 to 7 minutes or until peaches are fork tender (about 3 minutes for mango wedges).
Peaches or nectarines or mango wedges may also be broiled on a grill rack lined with aluminum foil in a broiler pan. Fill each peach half cavity with butter, brown sugar and brandy or sherry before broiling for 5 to 7 minutes or until peaches are fork tender (brush mango slices with butter and sprinkle with brown sugar as previously directed. Serve hot.
To serve, arrange a pork chop and two peach or nectarine halves or 3 to 4 mango wedges on each dinner plate. Spoon a small amount of peach/nectarine/mango sauce/liquid into each peach/nectarine cavity or over mango wedges. Garnish each serving with a sprig of fresh thyme or sage.
Note: The easiest way to prepare a mango is to first peel it with a vegetable peeler; then cut wedges all the way around the mango lengthwise, lifting and removing the wedges from the seed with a sharp knife.