Start with 4 to 6 1/2 inch thick cut boneless pork chops. Season with coriander and allspice on both sides. Preheat indoor grill and cook them 7 minutes on one side then turn them over and cook for another 6 minutes more or until all white inside.
Now for the peach sauce: combine canned drained cling peaches (1 can- 15 oz) 4 ounces of tomato paste and 4 ounces of water, 2 tablespoons of white vinegar, 2 tablespoons of light brown sugar, 1/4 cup of red cooking wine, 3 tablespoons of honey. Blend all together until smooth then transfer to a sauce pan cook on low-medium heat stirring constantly for 20 minutes. Then add two tablespoon of butter when sauce is done cooking. Add two tablespoons sauce to the plate then put same amount on top of pork chop. Garnish with basil (optional)
Roasted potatoes goes well with this dish and your favorite vegetable as well. Thanks for looking at my blog see ya next time.
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