Updated Nov 24, 2014Chatelaine
- PREHEAT barbecue to medium. Combine canola oil with curry powder, paprika and salt in a small bowl. Rub on both sides of pork chops. Stir lime juice with honey in another small bowl.
- OIL grill. Barbecue pork chops, lid open, 3 to 4 min. Flip pork chops and brush with honey mixture. Continue cooking until no pink remains, 3 more min. Transfer to a plate and brush with remaining honey mixture. Barbecue peaches, lid open, until grill marks form, about 1 min per side. Sprinkle with cilantro and serve with pork chops.
NutritionCalories 190, Protein 22 g, Carbohydrates 11 g, Fat 6 g, Fibre 2 g, Sodium 326 mg. Good source of Vitamin B6
Sweet and sour pork chops
Pair it with: A full-bodied Napa chardonnay.
Exotic peach aromas echo the fruit in this meal. Meanwhile citrus, a smoky-sweet oak spice and rich summer fruit flavours balance the pairing.
Top pick: Beringer Chardonnay, California, $20.