The smokey flavour of pork chops is perfectly paired with sweet summer peaches. The colours of this dish make it a very appealing buffet dish.

Ingredients

• 1 x 3.06 kg can of Rhodes Quality Peach Halves in Syrup
• 500 ml sunflower oil
• 65 ml soy sauce
• 45 ml dried thyme
• 45 ml chopped garlic
• 30 – 36 pork chops
• salt and pepper to taste
• 375 ml melted butter

Method

1. Drain the Rhodes Quality Peach Halves, reserve 500 ml of the syrup and mix it with the oil, soy sauce, thyme and garlic.
2. Season the chops to taste and rub them with the mixture.
3. Cover and set aside to marinate for 20 minutes.
4. Brown the chops lightly then arrange in large oven dishes with the peaches on top.
5. Drizzle with the melted butter and cover.
6. Bake in a preheated oven at 180°C for an hour or until done to your liking.
7. Serve with roasted potato wedges and a green salad.