1/4 cup (50 mL) chopped fresh basil or mint
1/4 cup (50 mL) red pepper jelly, melted 50 mL
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) grainy mustard
3 cloves garlic, minced
1/4 tsp (1 mL) salt
1 pinch pepper
2 firm ripe unpeeled peaches, sliced
4 pork loin chops, bone in (1-1/4 lb/625 g)
In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper.
In separate bowl, toss peaches with 2 tbsp (25 mL) of the jelly mixture. Add chops to remaining mixture, turning to coat; let stand for 20 minutes.
Place chops and peaches on greased grill over medium-high heat; close lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove peaches; keep warm. Cook chops until just a hint of pink remains inside, about 4 minutes longer.