4 to 6 servings


  • 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired
  • Ground dried thyme or sage as desired (optional
  • Salt or seasoned salt and freshly ground black pepper as desired
  • 4 to 6 firm ripe medium to large peaches or nectarines, peeled, seeds removed, and each cut in half, or 2 to 3 small to medium firm ripe mangoes, peeled, seeds removed, and cut into thick wedges (see note)
  • 4 to 6 teaspoons butter or margarine, divided
  • 4 to 6 teaspoons light brown sugar or granulated brown sugar substitute, divided (optional)
  • 4 to 6 teaspoons brandy or peach brandy or dry or cream sherry or amaretto or other desired liqueur, divided (optional)
  • Cinnamon and/or nutmeg as desired (optional)
  • Sprigs of fresh thyme or sage for garnish


May lightly rub chops, both sides, with ground dried thyme or sage, if desired.  To grill chops, arrange chops on a grill rack, about 6 to 8 inches above heat source, over medium to hot charcoal coals (ash gray and very glowing) or medium to hot setting of a gas grill.  Grill for 3 to 4 minutes; turn (over) chops and continue grilling for an additional 3 to 4 minutes or until just done.  May also pan-fry chops, if desired, in a medium to large heavy skillet.  Or, broil chops on a metal rack in a broiler pan, about 6 inches from heat source, about 4 minutes per side.  Season chips with salt or seasoned salt and pepper as desired after chips have browned.


Arrange peach or nectarine halves, cavity-side down, or mango wedges on a grill rack, about 10 inches or highest grill level above heat source, over slow charcoal coals (very ash gray and glowing) or at the low setting of a gas grill.  Grill for about 3 to 5 minutes; turn (over) peaches or mango wedges and continue grilling for about 3 to 5 minutes to lightly brown peaches or mango wedges.  Transfer peach or nectarine halves, cavity-side up, or mango wedges to a sheet of heavy-duty aluminum foil.  Fill each peach or nectarine cavity with ½ teaspoon butter and ½ teaspoon brown sugar or brown sugar substitute, if desired (brush mango wedges with butter and sprinkle brown sugar over wedges); drizzle 1 teaspoon brandy or sherry or liqueur of choice over each peach or nectarine or mango wedges, if desired.  Sprinkle each lightly with cinnamon and/or nutmeg, if desired.  Continue to grill for 5 to 7 minutes or until peaches are fork tender (about 3 minutes for mango wedges). 


Peaches or nectarines or mango wedges may also be broiled on a grill rack lined with aluminum foil in a broiler pan. Fill each peach half cavity with butter, brown sugar and brandy or sherry before broiling for 5 to 7 minutes or until peaches are fork tender (brush mango slices with butter and sprinkle with brown sugar as previously directed. Serve hot.


To serve, arrange a pork chop and two peach or nectarine halves or 3 to 4 mango wedges on each dinner plate. Spoon a small amount of peach/nectarine/mango sauce/liquid into each peach/nectarine cavity or over mango wedges. Garnish each serving with a sprig of fresh thyme or sage.


Note: The easiest way to prepare a mango is to first peel it with a vegetable peeler; then cut wedges all the way around the mango lengthwise, lifting and removing the wedges from the seed with a sharp knife.

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