Recipes that do double duty deserve a lot of respect. In this case, a marinade doubles as a sauce, once it's been made safe by being brought to a boil. Such an approach slashes marinating time and amplifies flavor.
- 1/3 cup bourbon
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes, or dash red hot pepper sauce, such as Tabasco brand (optional)
- 4 thin loin pork chops (bone-in or boneless)
- 2 peaches, halved and pitted and, if desired, skinned
In a shallow resealable container, stir together the bourbon, honey, soy sauce, oil, ginger and black pepper and the pepper flakes or hot sauce, if using. Add the pork chops and peaches and turn to coat. Set aside. (May cover and refrigerate for up to 2 hours.)
Preheat the grill or place a grill pan over medium-high heat. Transfer the pork and peaches to the grill or pan, reserving the marinade. Cook, turning once, until nicely browned on both sides and cooked through, about 4 minutes per side.
Meanwhile, in a saucepan on the stovetop or in a microwave-safe bowl in the microwave, bring the marinade to a boil.
To serve, divide the pork and peaches evenly among individual plates and spoon the sauce over them.
Adapted from the June 2003 issue of Cooking Light magazine.
Tested by Renee Schettler.
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