Ingredients

• 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
• 16 assorted baby bell peppers (about 1 pound), stemmed
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 2 teaspoons finely chopped fresh thyme
• 1 cup peach jam or guava jelly
• 2 tablespoons ketchup
• 1 1/2 tablespoons soy sauce
• 2 avocados
• Juice of 2 limes
• 2 tablespoons chopped fresh chives or scallion greens

Instructions

1. Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing.
2. Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
3. Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.
4. Photograph by Charles Masters