12 to 16 minutes
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 bowl.
Grill chops 4 inches above Medium heat (375 degrees F grill surface temperature) 6 to 8 minutes on the first side.
Brush glaze on cooked side of chops after turning. Cook another 6 to 8 minutes to an internal 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.
No Nutritional Information Available
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