Spicy harissa pork chops with peach sauce

This is a super easy recipe for summer grilling. Oftentimes, we think of grilling hamburgers around the 4th of July, but since I’m a Southern girl, pork is my meat of choice. Peaches go surprisingly well with pork and since we are in prime peach season, why not combine the two. The beauty of this peach sauce is that it’s so versatile that it can be used a variety of ways.

Ingredients:

For pork chops

2 bone-in pork chops

1 Tbs Harissa spice mix

For peach sauce

1 tsp Persian lime-flavored olive oil or 1 tsp plain olive oil + lime zest

4 small-medium peaches

1/4 tsp Harissa

1/4 tsp turmeric

1/2 tsp cinnamon

1/2 tsp arrowroot powder

Optional 1/2 Tbs maple syrup

Instructions:

  1. Rinse and dry pork chops well, then coat with Harissa. It works best to rub the Harissa into the chops with your fingers or the backside of a spoon. Coat evenly and well.

  2. Grill pork chops to desired tenderness.

  3. While the pork chops are on the grill prepare the peach sauce.

  4. Dice peaches; peeling optional.

  5. In a medium saucepan, add the olive oil. Heat over medium heat.

  6. Add the peaches to the saucepan and cook 3-5 min to allow peaches to soften and juices to release.

  7. Add the spices, stirring thoroughly. Cook 3 more min.

  8. Add the arrowroot powder to thicken sauce.

  9. When desired thickness, remove peach sauce from heat.

  10. To serve, top each pork chop with 1/4 cup of the peach sauce.

You can save the remaining peach sauce to top yogurt for breakfast.

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