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Grilled Honey Garlic Pork with Peaches https://www.metro.ca/userfiles/image/recipes/porc-grille-eau-miel-et-ail-avec-peches-10321.jpg PT10M PT12M PT52M
Trim fat around edges of chops to 1/8-inch (3 mm) thickness; slash fat at 1-inch (2.5 cm) intervals to prevent curling.Place chops in shallow dish in single layer.Pour all but 1/3 cup (75 mL) of honey garlic sauce over pork, turning so that meat is well coated.Cover and marinate for 30 minutes.Remove pork from marinade; discard marinade.Thread 2 peach halves onto each skewer.Stir remaining honey garlic sauce with peach jam, if using to create your baste.Spray grill with grilling spray; heat to medium-high heat.Place chops and peach skewers on grill.Cook, basting occasionally with sauce and turning twice until just a hint of pink remains inside the meat and the peaches are browned, about 12 minutes.Make sure to keep grill covered when not basting.Serve with any remaining sauce.Tip:Be wary of purchasing seasoned pork, a brining method commonly used by supermarkets to help moisten pork.This method tends to prevent pork from absorbing marinades.
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4 pork chops bone-in (loin) 341 mL VH honey garlic sauce 2 Tbsp. (30 mL) peach jam (optional) 4 ripe peach, halved and pitted
Grilled Honey Garlic Pork with Peaches

Grilled Honey Garlic Pork with Peaches

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4
servings
0:10
Preparation
0:12
COOKING
0:52
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    pork chops bone-in (loin)
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    PINTY'S EDWINGS OR PORK TIPS

    PINTY'S EDWINGS OR PORK TIPS

    $12.99 ea.

    860 - 900 g, FROZEN SELECTED VARIETIES


  • 341 mL
    VH honey garlic sauce
  • 2 Tbsp.
    (30 mL)
    peach jam (optional)
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    Flyer Deal  (1)
    LARGE TREE-RIPENED PEACHES

    LARGE TREE-RIPENED PEACHES

    $2.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE LARGE TREE-RIPENED NECTARINES PRODUCT OF U.S.A. 6.59/kg


  • 4
    ripe peach, halved and pitted
    You might like:

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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


Imprimer ma sélection

Preparation

Trim fat around edges of chops to 1/8-inch (3 mm) thickness; slash fat at 1-inch (2.5 cm) intervals to prevent curling.

Place chops in shallow dish in single layer.

Pour all but 1/3 cup (75 mL) of honey garlic sauce over pork, turning so that meat is well coated.

Cover and marinate for 30 minutes.

Remove pork from marinade; discard marinade.

Thread 2 peach halves onto each skewer.

Stir remaining honey garlic sauce with peach jam, if using to create your baste.

Spray grill with grilling spray; heat to medium-high heat.

Place chops and peach skewers on grill.

Cook, basting occasionally with sauce and turning twice until just a hint of pink remains inside the meat and the peaches are browned, about 12 minutes.

Make sure to keep grill covered when not basting.

Serve with any remaining sauce.

Tip:

Be wary of purchasing seasoned pork, a brining method commonly used by supermarkets to help moisten pork.

This method tends to prevent pork from absorbing marinades.

Source : V-H

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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