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Rose Recipe Archive
Chipotle and Prickly Pear Marinated Pork Chops with Grilled Peaches
1/4 cup olive oil
1/2 cup prickly pear syrup
2 tsp. chipotle powder
3 tablespoons chopped fresh cilantro
3 limes, juiced
4 (8-ounce) Rose bone-in pork chops
4 ripe peaches, halved, pitted
4 tablespoons brown sugar
4 tablespoons spiced rum
1 tablespoons fresh thyme leaves
Combine olive oil, prickly pear syrup, chipotle powder, cilantro and lime juice to make a marinade. Mix until well blended; reserve 1/4 cup for serving.
Pour remaining marinade over pork chops; marinate for 3 hours in the refrigerator.
Heat grill to medium-high heat. Remove pork from marinade; grill until internal temperature of 155°F. Place peaches in bowl with brown sugar, rum and thyme. Toss to coat. Grill peaches until nicely caramelized.
Serve pork with grilled peaches, drizzled with reserved prickly pear syrup mixture.
Yields 4 portions.
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Recipe by Chef Kenny J. Gilbert
