Grilled Pork with Grilled Peaches and Basil
Pairs well with Woodbridge by Robert Mondavi Chardonnay Serves: 4
4 bone-in pork chops
2 cups Woodbridge by Robert Mondavi Chardonnay
¼ cup Dijon mustard
¼ cup honey, plus 2 tablespoons honey
3 garlic cloves, minced
¾ tsp salt
⅛ tsp freshly ground black pepper
3 peaches, pitted and cut into 6 pieces
1 Tbsp white balsamic vinegar
¼ cup small fresh basil leaves
2 Tbsp small fresh mint leaves
Use a fork to poke small holes all over the pork chops.
Add wine, mustard, ¼ cup honey, garlic, salt, and pepper to a gallon freezer bag and use your hands to combine the ingredients. Add the pork chops and marinate for up to 24 hours, but at least 1 hour.
Heat a grill to medium-high heat. Brush the grill grates with oil.
Toss peaches with the remaining 2 tablespoons honey and vinegar. Set aside.
Shake as much marinade as possible off of the pork chops. Grill for 2 minutes, then flip and cook for 2 additional minutes or until an internal meat thermometer registers 145°F. Transfer pork to a serving platter.
Grill peaches until golden-brown on each side, 60 to 90 seconds total.
Transfer peaches to the serving platter of pork chops, and scatter basil and mint over top. Serve immediately.