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very easy
Prep Time
10 mins
Total Time
35 mins


boneless pork loin chops
approx. 225 g per chop
¼ cup
Compliments Canola Oil, divided
60 mL
2 tbsp
coarsely chopped fresh Compliments Rosemary, divided
30 mL
½ tsp each
salt and coarsely ground black pepper, divided
2 mL
ripe peaches, halved, stone removed (skins left on)
2 tbsp
Compliments Maple Syrup
30 mL
2 tbsp
Compliments Grainy Mustard
30 mL
2 tbsp
apple cider vinegar
30 mL
1 tbsp
Compliments Soy Sauce Sodium Reduced
15 mL
clove garlic, coarsely chopped
rosemary sprigs for garnish (optional)


Step 1

Place pork chops in baking dish or on platter; rub with 1 tbsp (15 mL) canola oil, 1 tbsp (15 mL) chopped rosemary and ¼ tsp (1 mL) each salt and pepper. Cover and keep chilled. Place peach halves in bowl; gently mix to coat with 1 tbsp (15 mL) canola oil, 1 tbsp (15 mL) rosemary and a pinch of salt and pepper; set aside.

Step 2

To make the sauce, use a small blender or food processor to combine remaining 2 tbsp (30 mL) canola oil with the maple syrup, grainy mustard, vinegar, soy sauce, garlic and remaining salt and pepper. Blend until smooth and creamy. Adjust seasoning, if required. (Tip: Alternatively, whisk together sauce ingredients in a bowl, but instead add minced instead of chopped garlic and gradually whisk in the oil last.)

Step 3

Grill pork chops in BBQ at medium heat with lid closed, 4 to 6 min., turning a quarter turn (90 degrees) halfway through cooking to create cross-hatching. Flip chops over and repeat process on second side; cook until pork reaches an internal temperature of 71°C (160°F). Transfer chops to a serving platter or plates to rest.

Step 4

Meanwhile, grill peach halves, cut-side down, about 4 min. to warm through, rotating a quarter turn part-way through grilling to create cross-hatching. Transfer to chopping board; dice. Spoon diced peaches over and around the chops, drizzle with the maple-mustard sauce. Garnish with rosemary sprigs to serve, if desired.


For great flavour, add whole rosemary stems when making stocks, broths, soups, stews, rice, grains, etc. Discard stems after cooking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
23 g
Saturated Fat:
3.5 g
24 g
2 g
20 g
100 mg
33 g
700 mg
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