This was a family favorite for sure! I followed BHG's recipe for Peach-Glazed Pork Chops and added my friend Mel's recipe for Sticky Coconut Rice. For Day 2 I made the Slow Cooker Tex Mex with the leftover Sticky Coconut Rice. Heaven scent weekend!
2 med peaches, coarsely chopped 1 med lime, juiced (2tbl) 1/2 c reduced sodium soy sauce 1 Tbsp Sriracha sauce 2 cloves garlic 4 center cut pork chops about 1in thick 4 peaches, halved and pitted 1 red sweet pepper quartered 1 Tbl honey
** My variation. I omitted the Sriracha sauce and red peppers because I didn't have any. I used 2 center pork cuts (no bone) so I halved the recipe.
Combine the chopped peaches, lime juice, soy sauce in a blender or bowl (I did the latter). Transfer to a plastic bag or bowl and marinate with pork 30min on counter or 2hr in fridge. Grill pork about 14-18min. Add the halved peaches to the grill when you have 7min left. In the meantime heat the marinade over medium with the honey til thickened. Serve sauce over pork, alongside peach halves.
Coconut Sticky Rice:
2 cups jasmine rice 2 cups coconut milk 1 3/4 cup water 1/3 cup sugar (optional) shredded coconut (optional)
** My variation. I used 1 can of coconut milk which was approx. 1.5 cups. I couldn't think of what to use the other 1/2 for.
Bring water, rice, and coconut milk to a boil. Reduce and cover. Simmer for 15min. Turn off heat and steam for additional 15min. We added shredded coconut as a topping. We did not miss the sugar!