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Orange-Glazed Pork And Grilled Nectarines
Prep Time:
10 minutes
Cook Time:
12 to 16 minutes
4 servings

1 pound boneless pork sirloin chops, cut ¾-inch thick

3 to 4 medium nectarines

* wood or metal skewers

1/3 cup orange marmalade

2 tablespoons vegetable oil

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

3/4 teaspoon Tabasco Sauce


Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10
minutes with the lid closed.
Season chops on both sides with salt and pepper.
Cut nectarines into 1/2-inch thick wedges; thread wedges onto skewers.
Combine marmalade, vegetable oil, Dijon mustard, lemon juice and Tabasco sauce in a small
Grill chops 4 inches above Medium heat (375 degrees F grill surface temperature) 6 to 8 mi
nutes on the first side.
Brush glaze on cooked side of chops after turning. Cook another 6 to 8 minutes to an inter
nal temperature of 155 degrees for Medium doneness.
Grill nectarine kabobs 3 to 4 minutes per side, brushing with glaze during cooking.
Heat remaining glaze briefly in the microwave, if desired. Serve pork and nectarine wedges
with glaze.

Nutritional Information

No Nutritional Information Available


Cooking Connection