Spicy Peach Barbecued Pork Chops with a Ginger Peach Chutney


This is a spicy peach barbecue dish, a delight for any barbecue get together. A great mix of fresh fruit and herbs, along with a spicy, tangy homemade peach chutney.

Panko breaded parmesan mushrooms and barbecued rosemary potatoes, fresh green beans prove to be a tastey combination for a weekend of dining.

You might want to give this recipe a try! 🙂

Ingredients

2- 4 thick pork loin chops
2 peaches
4 new potatoes, washed and chopped into medium sized pieces, par-cooked in the microwave.
10 small button mushrooms, brushed
1 large bunch of fresh green beans, washed and ends cut off, par-cooked in the microwave.
1 onion, sliced
1/2 green pepper, sliced
2 cloves garlic, chopped finely or pressed
1 bunch parsley
1 tsp rosemary
Butter or margarine

Peach Ginger Chutney

( this was made without any proper measures. Pinch and splashes because it was only a small amount made for 2 )
2 – 3 peaches, peeled and chopped, leave a few in slices for garnish
1/4 cup orange juice
1 tsp fresh chopped ginger
1 tbsp finely chopped onion
1 tbsp peach jam ( or 1 tbsp brown sugar )
2 tbsp TAO sauce ( a stir sauce with ginger, sesame and garlic )** VH brand
Splash of white wine
2 tbsp water
Splash of balsamic vinegar
Pinch of curry powder
Pinch of celery seed
Pinch of chili peppers
Pinch of ground cummin
Pinch of ground mustard
Pinch of parsley ( or fresh chopped )
Dash of black pepper
Lemon juice

Spicy Peach Barbecue Sauce

Take a couple of tbsp of the chutney when done and add to a bowl. Add worchestshire sauce, barbecue sauce, pepper, red wine, garlic plus or powder, curry, balsamic vinegar and mix together.

In sauce pan add the peaches, garlic, ginger and onion. Cook till the veggies are soft and the chopped peaches are smooth. You still want them to be in small pieces. Add the wet ingredients and cook on low to medium heat. Then add in the spices and the peach jam and cook till the ingredients get sticky. ( Add in extra liquid if needed ). Set aside and let cool.

Panko Parsmesan Mushrooms

Clean mushrooms and place on tin foil, sprayed in vegetable oil. Add 2-4 tbsp panko bread crumbs and 2-4 tbsp parmesan cheese and top with 1 tsp parsley and 2 tbsp butter or margarine. Wrap for the barbecue.

Add the green beans to another sheet of tin foil add 1 tbsp margarine and salt and pepper. Wrap for the barbecue.

Add the chopped potatoes to another sheet of tin foil along with sliced onion, green pepper, parsley and rosemary. Add margarine, salt and pepper. Wrap for the barbecue.

Place the chops on the barbecue, basting with the sauce and cook until done. 10 – 15 minutes approx.

Add the other vegetables in tin foil to the barbecue on the top rack and cook until done. Same amount of time, but check to make sure the potatoes are cooked.

Garnish with peach chutney, greens, sliced peaches and lemon.

Serves 4 Enjoy 🙂

Pair with a nice Merlot

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