 | | Directions | 1. Mix orange juice, mint, vinegar and cinnamon in medium bowl. Add peaches; toss to coat well. Set aside.
2. Rub Pork Rub evenly on both sides of each pork chop.
3. Grill over medium heat 5 to 7 minutes per side or until desired doneness. Gently toss raspberries with peach mixture. Serve with pork chops.Test Kitchen Tip: Use 1 can (15 ounces) sliced peaches, drained and chopped, and 1/4 cup frozen raspberries, thawed, in place of the fresh fruit. Use only 1 tablespoon of the orange juice. |
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1/4 cup orange juice |
| - | | 2 teaspoons chopped fresh mint (optional) |
| - | | 1 teaspoon balsamic vinegar |
| - | | 1/2 teaspoon McCormick® Cinnamon, Ground |
| - | | 2 peaches or 3 nectarines, peeled, cut in small cubes (2 cups) |
| - | | 6 boneless pork chops, 1-inch thick |
| - | | 3 tablespoons McCormick® Grill Mates® Pork Rub |
| - | | 1 cup raspberries |
| |
| | Nutrition (per serving) | Calories: 290 Calories
Fat: 14 Grams
Protein: 30 Grams
Cholesterol: 81 Milligrams
Carbohydrates: 11 Grams
Sodium: 209 Milligrams
Fiber: 3 Grams
|
| |
