Prep Time: 10 min. • Cook Time: 25 min.
Place fennel seeds on a cutting board with a drop of oil (this prevents them from scattering) and roughly chop. Combine the fennel seeds with the salt, pepper, and paprika. Sprinkle the pork chops liberally with this spice mix and set aside.
Remove the pit and cut the peach into wedges, about 8 per peach, and place in a medium bowl.
In a small pot, combine the cider vinegar, sugar, and salt. Use a vegetable peeler to peel the zest from the lemon in large strips. Add the ginger, jalapeño, and lemon zest to the pot. Place the pot over high heat and bring to a boil. Pour the boiling liquid over the peaches. Let marinate for about 20 minutes, stirring occasionally.
Heat a grill or barbecue to medium-high heat. Cook the seasoned pork chops until the internal temperature reaches 145°F, about 15 minutes.
Drain the peaches. Cut basil into strips and toss with the peaches. Serve pork chops with the spiced peaches.
Approximate Nutritional Information (Per serving):
Calories 280, Fat 12g, Sat Fat 4g, Trans Fat 0g, Cholesterol 65mg, Sodium 720mg, Total Carbohydrate 20g, Fiber 3g, Sugars 16g, Protein 24g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free