BBQ Peach Pork Chops with Whiskey Vanilla Peaches

Ever have a recipe turn out SO much better than you hoped. That is this for me! The BEST PORK CHOPS I HAVE EVER HAD! Period

Ingredients:
1 can of peach slices, canned in own juice, drained (1/4 cup reserved)
4 tablespoons BBQ sauce
1 teaspoon garlic herb grill seasoning
1.18 lbs center cut pork loin chops
1 shot Crown Royal Whiskey (or you could use orange juice or apple juice)
1/4 teaspoon cinnamon
splash of vanilla
1 packet splenda

For the chops:
Mix the peach juice, bbq sauce, and garlic seasoning together. Put chops in a ziplock bag, and pour in the  marinade. Remove air from bag and coat chops with marinade. Refrigerate for at least 2 hours ( I let mine sit all day while I was at work!)

For the peaches:
Mix the whiskey (or juice) with the cinnamon, splenda and vanilla. Stir til combined.
Put peaches in ziplock and pour sauce over top. seal bag and coat peaches with sauce. Refrigerate for at least 2 hours ( I let mine sit all day while I was at work!)

Preheat grill to medium heat.  I made two little grill pans with foil for my peaches and chops.

One grill is heated, place pans on grill surface and spray lightly with PAM. In their own pans, spread out peaches and chops in a single layer.  Cook til done approx 10-15 miunutes, stirring peaches frequently and turning chops once. Serve and enjoy!

Oh my word! One chop is 5 Points+. 1/4 of the peaches are 1 Points+. Oh my heaven!

Linked @
Full Plate Thursday
Hunk of Meat Monday
 Recipes for the Grill

Grilled Steak Stir fry, Grilled Peaches and Thai Kitchen Hot & Sour Rice Noodle Soup

I think random things might be my specialty!

.46 lb Angus Stir-fry steak (thin sliced, approx 3 inches long?)

Steak Stir-fry Marinade:
1/4 cup Worcestershire Sauce
1 teaspoon Olive Oil
 1/2 tablespoon Spicy Montreal Steak GrillMates Seasoning

Mix the marinade ingredients, pour in to a container or baggy. Add steak, mix til well covered, close and refrigerate for at least 1.5 hours

Grilled Peaches:
1 can of peach slices, canned in own juice, drained and rinsed
1 packet splenda
1/2 teaspoon curry powder
1/4 teaspoon ginger

Mix dry ingredients and toss over peaches, mixing well.



Preheat grill to medium heat. I made two "grilling foil pans" (flat foil with edged bent up)
place the pans on the grill or a minute or two to heat up. Dump steak in one; peaches in the other. Cook for about 3-5 minutes, stir and cook another 3-5 minutes or until cooked through.


Serve with Thai Kitchen Hot and Sour Rice Noodle soup on the side. (I just scooped out some of the noodles and let Ed have the broth)

All of the above make 2 servings of each.
steak @ 4 Points+ per serving
peaches @ 0 Points+ per serving
Noodle soup @ 3 Points+ per serving

so 1 total serving = 7 Points+.

I wasn't a big fan of the noodles but Ed liked everything! The steak and the peaches were super YUM!

I have linked up @
Hunk of Meat Mondays
Delectable Tuesday
 Recipes for the Grill

Yumtastic Smoothie

I still had more carrots left over from the other night so I decided to try them in a smoothie :)

I took about 1 cup of carrots and put them in a steamer bag to soften them up some more and cooked them for about 5 minutes. Allow them to cool for a bit, then added about 1/4 cup homemade apple sauce, a frozen banana with some frozen peaches, and a pineapple ring. Add enough water to get it all smoothie-fied in the blend and you are all set :)

Now turn your head sidewaysssssss :)

I love this cup :) My Granny gave it to me. It was my Pappy's :)

Loverly :)