Honey Mustard Pork Chops
Quick-cooking boneless chops are extra delicious thanks to a sweet ’n tangy glaze and fresh peach salsa topping!
2 Tbs. honey mustard 2 Tbs. peach preserves 1/2 tsp. salt 1/4 tsp. pepper 6 (3⁄4"thick) boneless pork chops 2 fresh ripe peaches, pitted, peeled and diced 1 cup storebought fresh salsa Fresh peach slices and basil sprigs, optional
Prepare grill for medium-high direct-heat cooking. For glaze, in bowl, combine honey mustard and peach preserves; reserve.
Sprinkle salt and pepper over all sides of pork chops. Grill, turning once, 4- 6 minutes per side or until internal temperature registers 145°F on instant-read meat thermometer. Remove chops from grill. Brush both sides of pork chops evenly with reserved glaze. Let rest 3 minutes before serving.
Meanwhile, in bowl, combine diced peaches and salsa. Serve with pork chops. If desired, garnish with peach slices and basil.
Nectarines are just as delicious as peaches in the salsa. Servings: 6 Cals.: 263 Protein: 25 g. Fat: 11 g. (3 g. sat) Chol.: 81 mg. Carbs.: 16 g. Sodium: 490 mg. Fiber: 1 g. Sugar: 12 g. Kitchen time: 30 minutes. Total time: 30 minutes + grill prep time.