Peach Teriyaki Glaze
•  1  1/2 cups Tamari soy sauce
•  2 cups light brown sugar
•  1 cup rice wine vinegar
•  1 teaspoon ground ginger
•  1/4 cup fresh garlic, minced
•  3/4 cup onion, finely minced
•  6 tablespoons cornstarch
•  1 10 oz. can (6 lbs.) California Cling Peaches in light syrup, drained

Pork Chops and Marinade:
•  24 Center Cut Pork Chops (boneless) weighing 6-8 oz. each
•  1 cup Tamari soy sauce
•  1/4 cup dry mustard
•  Fresh ground pepper

Garnish:
•  6 tablespoons sliced almonds
•  8 tablespoons fresh basil leaves, cut into chiffonnade

Prep. Time: 20 minutes
Cooking Time: 20 minutes

Preparation for the Peach Teriyaki Glaze:
Heat the soy sauce, brown sugar, rice wine vinegar and ginger in a 6-qt saucepan over medium heat. Add the garlic and onion and simmer gently for 3 or 4 minutes. Add the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened. Carefully stir in the California Cling Peaches with a rubber spatula taking care to bathe them completely in the glaze. Gently simmer until the peaches are warmed through, about 5 minutes. This glaze can be held in a bain-marie for banquet or à la carte service.

Preparation for the Pork Chops:
For the marinade, whisk the soy sauce into the dry mustard in a stainless steel bowl. Marinate the pork chops for a little as 30 minutes or as long as overnight in this mixture. Drain before cooking. Pork chops may be sautéed, grilled or marked and finished in the oven. Season to taste with fresh ground pepper. Garnish with sliced almonds and basil chiffonnade.

Banquet or hot buffet table variation: This versatile glaze is equally delicious when served with whole, bone-in or bone-out short loins of pork. For best results, the recommended internal temperature of the roast is 135°F, approximately 90 minutes at 375°F for a 5-6 lb. bone-out roast. Garnish as above with sliced almonds and basil chiffonnade.

Nutrition Facts (per 12 oz. serving): Calories 577, Calories from Fat 199, Fat 22 g, Protein 55 g, Carbohydrates 37 g, Cholesterol 131 mg, Dietary Fiber 1.39 g, Calcium 67.28 mg, Iron 2.47 mg, Sodium 1246.53 mg