Peach-Glazed Pork Chops with Peppers

• 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
• 16 assorted baby bell peppers (about 1 pound), stemmed
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 2 teaspoons finely chopped fresh thyme
• 1 cup peach jam or guava jelly
• 2 tablespoons ketchup
• 1 1/2 tablespoons soy sauce
• 2 avocados
• Juice of 2 limes
• 2 tablespoons chopped fresh chives or scallion greens

1. Preheat a grill to medium.
2. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper.
3. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat.
4. Cook until the shallots are softened, 3 minutes.
5. Whisk in the jam until dissolved.
6. Remove from the heat.
7. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools.
8. Pour half of the mixture over the pork and peppers; let sit 5 minutes.
9. Reserve the remaining glaze for brushing.
10. Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side.
11. Transfer to a plate, tent with foil and let rest 5 minutes.
12. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
13. Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme.
14. Season with salt and pepper.
15. Serve with the pork and peppers.
16. Photograph by Charles Masters

pork, bell peppers, kosher salt, extravirgin olive oil, shallots, thyme, peach, ketchup, soy sauce, avocados, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/peach-glazed-pork-chops-with-peppers.html (may not work)