Juicy peaches hot off the grill are perfect with tender seared meat.

1 tablespoon curry powder
1 tablespoon brown sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 pinch black pepper
1 clove garlic, crushed with garlic press
4 (about 5 ounces each) pork loin chops, 3/4-inch thick
4 large peaches, each cut in half
1/2 cup peach jam, substitute apricot jam or preserves
Arugula, for garnish

1. In cup, stir curry powder, brown sugar, olive oil, salt, cinnamon, pepper and garlic.

2. With hands, rub both sides of pork chops with curry mixture.

3. Brush cut side of peach halves and 1 side of chops with some jam. Place peaches, brushed side down, and chops, brushed side up, on grill over medium heat; cook 5 minutes.

4. Turn chops and peaches over and brush grilled side of chops with some jam; cook 5 minutes longer. Remove peaches from grill when browned and place on platter. Turn chops and brush with remaining jam; cook 2 to 3 minutes longer, until chops are browned on the outside and still slightly pink on the inside. Place chops on platter with peaches; garnish with arugula. Serves 4.

¥ Each serving: About 475 calories, 24g total fat (8g saturated), 58mg cholesterol, 325mg sodium, 42g total carbs, 23g protein.