APPLE AND HONEY MARINATED PORK CHOPS WITH GRILLED PEACHES

Serves: 2 (generously) / Preparation time: 10 minutes / Total time: 45 minutes (plus marinating) MARINADE AND CHOPS 1 cup apple juice or cider 1/4 cup honey 1/4 cup canola oil 2 tablespoons cider vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon oregano leaves 2 thick (about 1-1/4 inches) pork chops with bone, trimmed of visible fat FRUIT 2 peaches or nectarines cut in half, pit removed 1 tablespoon canola oil 1/4 cup feta, goat or blue cheese 1 tablespoon honey

In a glass measure, whisk together the apple juice, honey, oil, vinegar, salt, pepper and oregano. Place the pork chops in a plastic sealable bag. Pour half of the marinade over the pork. Seal the bag and turn to coat the chops with the marinade. Refrigerate 3 to 4 hours. Refrigerate the remaining marinade to baste the chops when grilling.

Prepare the grill or preheat it to medium-high heat. Oil the grates.

Remove the pork chops from the marinade (discard the marinade) and let sit at room temperature while the grill is heating.

Grill the pork chops about 5 minutes on one side or until well-seared with nice grill marks. Turn and sear on the other side, about 5 minutes. Turn the heat to medium-low or move the chops to a cooler part of the grill to finish cooking. Grill 10-15 minutes more depending on the thickness. Occasionally baste the chops with the remaining reserved marinade.

The internal temperature of the chops should be 145 to 150 degrees.

Meanwhile, brush the peaches all over with the 1 tablespoon canola oil. About 10 minutes before the chops are done, place the fruit, flesh side down, on the grill. Grill about 4 minutes or until they start to become tender and have nice grill marks. Turn and place 1 tablespoon feta cheese where the pit was. Close lid and grill another 3 minutes to soften the cheese.

Place a pork chop and 2 peach halves on each plate. Drizzle honey over the peaches and serve.