The kids and I waited all spring and early summer for the nectarines to ripen on the the tree in the backyard. Finally our patience paid off. One day while making our routine check of the fruit we found several ripe ones. The nectarines tasted so sweet and juicy. We ate them raw, we sliced them for salads, used them in scones and canned the rest. This recipe for vanilla pork chops tasted like we were eating dessert for dinner. I would have never thought to use vanilla with pork but when paired with the brown sugary nectarines and mustard sauce it was a tasty treat even the kids could not pass up.
Source: Better Homes and Gardens
4 boneless pork loin chops, cut 3/4 to 1 inch thick (about 1 pound)
1 cup water
1 tbsp salt
1 tbsp sugar
2 tsp vanilla
2 tbsp packed brown sugar
2 large peaches or nectarines, halved and pitted
1 tbsp olive oil
2 tbsp peach preserves
1 tbsp horseradish mustard
1/2 tsp vanilla
Preheat a grill to medium heat or oven to 350 degrees.
In a large ziplock bag combine the water, salt, sugar and 2 teaspoons vanilla. Seal the bag. Mix liquid until salt and sugar are dissolved. Add the pork chops to the bag; turn to coat. Let sit at least 30 minutes or refrigerate up to 24 hours.
Pat brown sugar onto cut sides of peach halves. Drizzle with 1 tablespoon olive oil. In small bowl combine preserves, mustard and 1/2 teaspoon vanilla.
Drain chops, discarding brine. Pat chops dry with paper towels. Spread preserves mixture on both sides of chops. Grill peaches and pork chops until the peaches are tender and the pork chops are no longer pink inside.
Makes 4 servings.