Tag Archives: peaches

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

Summer cookouts don’t have to be boring. Instead of making burgers and hot dogs every weekend, try grilling something a little different that incorporates summer fruit. Nectarines and peaches are finally in season, and pork chops are a popular cut that take well to an open flame. The thickness of pork chops can vary from about half an inch to two inches, but we recommend the thicker ones as they seem to be easier to keep tender on the grill.

The meat should be cooked to 145-165˚F. Use a thermometer to double check your cooking temperatures, and when the pork reaches your ideal temp, remove it from the grill and let it rest for three minutes. The cooking time and method is the same whether you opt for bone-in or boneless chops. To pick the best chops at the grocery store, the National Pork Board recommends you “choose meat that’s pale pink with a small amount of marbling and white (not yellow) fat.”

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

This recipe uses fresh, juicy nectarines, but peaches work equally as well. They are used in a sauce that adds some sweetness and acidity to the smoky, full-flavored rub. For more flavor and tenderness, marinate your pork longer in the rub, and make sure to grill on clean grates. You can serve the sauce under the pork, where it will meld with the juices, over the top or on the side. We recommend grilling some nectarine slices or halves to use as a garnish (or just to eat right off the grill when no one’s looking!)

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach


Smoky Grilled Pork Chops with Curried Ginger Nectarine Sauce
SERVES: 6

Ingredients
3 Tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 1/2 teaspoons coarse black pepper
6 boneless pork chops (6 oz. each)
2 pounds nectarines, halved, pitted and peeled
1 Tablespoon fresh grated ginger root
1 teaspoon curry powder
Instructions
Mix brown sugar, chili powder, paprika, salt and pepper in a small bowl; rub over pork. Cover and refrigerate several hours or overnight.
Add nectarines, ginger and curry to blender jar. Cover and blend until pureed. Set aside 1/2 cup for basting and remaining sauce to serve.
Preheat grill to HIGH heat.
Grill pork chops over HIGH heat for 10-12 minutes, turning and brushing with sauce halfway through or until the internal temperature measures at least 145°F.
Serve pork chops with sauce.
Notes
Peaches may be substituted for nectarines.
Everyday Good Thinking http://everydaygoodthinking.com/

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Peaches are everywhere this time of year, not to anyone’s dismay. Peaches are fabulous on their own as a juicy afternoon snack, as long as you don’t mind the juice running down your arm or getting all over your face. When peaches are overflowing and you want to use them in a dish, there are few things better than this incredibly juicy and fresh peach crisp.

Individual Ginger Peach Crisps from Everyday Good Thinking | @HamiltonBeach

The crisps are baked in ramekins which makes it easy to serve individual desserts, or, if you’re a peach crisp lover who doesn’t like to share, you can store a couple and have an individually sized crisp for each day. It’s so good we really can’t blame you for not sharing.

If you want to make this as a single-serving dessert for one, quarter the recipe and use a single ramekin. You can also save the kitchen from extra heat by using a toaster oven instead of a big oven; it’s a great way to get dessert started while the main course is occupying your oven. I’ve done this for a dinner party, which made for more time with friends and less time in the kitchen.Individual Ginger Peach Crisps from Everyday Good Thinking | @HamiltonBeach

 


Ginger Peach Crisp
SERVES: 4

Ingredients
2 pounds peaches, pitted, peeled and sliced
1 cup packed light brown sugar
2/3 cup all-purpose flour
2/3 cup old fashioned oats
1/2 cup butter
1 ½ teaspoon grated ginger, divided
Instructions
Preheat oven to 350°F.
Spray 4 (9-ounces each) baking dishes with cooking spray.
In medium bowl, stir peaches and 1 teaspoon ginger. Divide between baking dishes.
In food processor bowl, add brown sugar, flour, oats, butter and remaining ginger. Pulse until crumbs form. Sprinkle crumbs over dish.
Bake 25 to 30 minutes or until peaches are tender and crumbs are golden brown.
Notes
Serve warm with vanilla ice cream. This recipe can be baked in a 8X8-inch baking dish. Follow the recipe and bake 25 to 30 minutes until peaches are tender and crumbs are golden brown.
Everyday Good Thinking http://everydaygoodthinking.com/

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