The mild flavor of pork is enhanced by the sweet and spicy mixture that serves as both marinade and glaze for these grilled chops. The peaches in the sauce add a nice fruity overtone.
Peach Teriyaki Glaze:
1 1⁄2 cups tamari soy sauce
2 cups light brown sugar
1 cup rice wine vinegar
1 tsp. ground ginger
1⁄4 cup fresh garlic, minced
3⁄4 cup onion, finely minced
6 tbsp. cornstarch
1 can (#10) California Cling Peaches in light syrup, drained
For Pork Chops and Marinade:
24 center cut pork chops (boneless, 6-8 oz. each)
1 cup tamari soy sauce
1⁄4 cup dry mustard
Fresh ground pepper
Sliced almonds and chiffonade basil leaves, for garnish
For Peach Teriyaki Glaze:
1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 6-qt. saucepan over medium heat. Add garlic and onion and simmer 3-4 min.
2. Add cornstarch; lower heat and whisk until teriyaki glaze has thickened. Stir in California Cling Peaches. Simmer until peaches are warmed through, about 5 min.
For Pork Chops:
For marinade, whisk soy sauce into dry mustard in a stainless steel bowl. Marinate chops for at least
30 min. Pork chops may be sautéed, grilled, or marked and finished in the oven. Season with fresh ground pepper. Garnish with almonds and basil.