Original recipe.

My version:

1/4 cup honey chili glaze, melted

2 tablespoons red cider vinegar

1 tablespoon gainy mustard

3 cloves garlic

salt

pepper

canned peaches, rinsed

4 pork loin chops

In a small bowl stir together glaze, vinegar, mustard, garlic, salt and pepper.

In a separate bowl toss peaches with 1/3 glaze mixture. Pour rest of mixture over pork chops, let sit for 20 minutes.

Place pork chops and peaches on a greased grill over med-high heat, turn half way through, until peaches are brown, about 6 minutes. Removed peaches and keep warm. Cook chops until slightly pink, about 4 minutes longer.

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I had to improvise somethings...like glaze for red pepper jelly and canned peaches for fresh peaches. When it comes to the peaches,I definitely recommend using the real deal. The glaze was really yummy.