Pork cutlets with sweet peppers in peach glaze

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Before grilling, natural bone-in pork chops and a scattering of small bell peppers are brushed with a glaze of peach jam, ketchup, and soy sauce, which infuses the meat and vegetables with its tropical flavor and creates a delicious, glossy crust. Use peppers of different colors to add interest to the dish. Serve the pork and peppers with a light salad of avocado, green onions, and thyme, dressed with olive oil and lime juice. The pork doesn't require long marinating; everything cooks quickly and is perfect for a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork loin cutlets on the bone (2.5 cm thick, 280 - 340 g each)
16 small sweet peppers of different colors (about 450 g), stemmed
1/4 cup olive oil
2 shallots, thinly sliced
2 tsp chopped fresh thyme
1 tbsp. peach or guava jam
2 tbsp. ketchup
1.5 tbsp soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or green onions (green parts only)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, sweet pepper, shallots, peach jam, lime juice, chives, soy sauce, ketchup, Avocado, thyme

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Place the pork chops and bell peppers in a shallow dish; season with salt and pepper. In a medium saucepan over medium heat, heat 2 tablespoons of olive oil, add the shallots, and 1 teaspoon of thyme. Cook until the shallots are soft, 3 minutes. Stir in the jam until completely melted. Remove from the heat.
Stir in the ketchup, soy sauce, and a few ice cubes; stir until the ice melts and the glaze cools. Pour half the mixture over the pork and peppers and let sit for 5 minutes. Set the remaining glaze aside for brushing while frying.

Grill the pork, brushing it with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, cover with foil, and let rest for 5 minutes. Meanwhile, grill the peppers, turning and brushing with the glaze, until the skin is puffed, 10 minutes; remove to a plate.
Peel, pit, and slice the avocado; gently toss with the remaining 2 tablespoons olive oil, lime juice, green onions, and the remaining 1 teaspoon thyme. Season with salt and pepper to taste. Serve with the pork and peppers.

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Grill, barbecue / Grilled pork loin / Grilled steaks / Grilled meat / Grilled vegetables and fruits /