1poundboneless pork sirloin chops, cut ¾-inch thick,
3 to 4medium nectarines,
*wood or metal skewers,
2tablespoonsfresh lemon juice,
1Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with the lid closed.
2Season chops on both sides with salt and pepper.
3Cut nectarines into 1/2-inch thick wedges; thread wedges onto skewers.
4Combine marmalade, vegetable oil, Dijon mustard, lemon juice and Tabasco sauce in a small bowl.
5Grill chops 4 inches above Medium heat (375 degrees F grill surface temperature) 6 to 8 minutes on the first side.
6Brush glaze on cooked side of chops after turning. Cook another 6 to 8 minutes to an internal temperature of 155 degrees for Medium doneness.
7Grill nectarine kabobs 3 to 4 minutes per side, brushing with glaze during cooking.
8Heat remaining glaze briefly in the microwave, if desired. Serve pork and nectarine wedges with glaze.
No Nutritional Information Available