• 1 tbsp olive oil
• 1-cup onions, chopped
• 1/3 cup brown sugar, lightly packed
• 1 ½ cups cabernet wine
• ½ cup sodium reduced soy sauce
• 2 tbsp balsamic vinegar
• ¼ cup ginger root, minced
• 1 ½ tsp cinnamon
• 1 tsp cracked pepper
• 6 bone in - centre cut pork chops
• 3 peaches, sliced
• ¼ cup chopped parsley

In a non-stick skillet, heat oil over medium heat, add onions and sugar. Cook stirring thoroughly until onions are tender, about 5 minutes. Stir in wine, soy sauce, vinegar, ginger root, cinnamon and pepper. Cook for 1 more minute. Remove from heat and let cool completely.

Place pork in a resealable plastic bag. Pour in 1 cup of the marinade. Seal and refrigerate for 4 hours, but no longer than 24, turning occasionally.

Grill pork chops over med high heat. Apx 8-10 minutes/side. Discard marinade.

Meanwhile in skillet, heat reserved marinade over medium high heat and add the peach slices. Cook until tender and sauce has thickened, about 15 minutes. Sprinkle with parsley and serve over pork.

Makes 6 servings