Pork cutlets with sweet peppers in peach glaze

Ingredients:

• 4 natural pork loin cutlets on the bone (2.5 cm thick, 280 - 340 g each)
• 16 small sweet peppers of different colors (about 450 g), stemmed
• 1/4 cup olive oil
• 2 shallots, thinly sliced
• 2 tsp chopped fresh thyme
• 1 tbsp. peach or guava jam
• 2 tbsp. ketchup
• 1.5 tbsp soy sauce
• 2 avocados
• Juice of 2 limes
• 2 tablespoons chopped fresh chives or green onions (green parts only)

Preparation:

1. Preheat the grill to medium heat. Place the pork chops and bell peppers in a shallow dish; season with salt and pepper. In a medium saucepan over medium heat, heat 2 tablespoons of olive oil, add the shallots, and 1 teaspoon of thyme. Cook until the shallots are soft, 3 minutes. Stir in the jam until completely melted. Remove from the heat.
2. Stir in the ketchup, soy sauce, and a few ice cubes; stir until the ice melts and the glaze cools. Pour half the mixture over the pork and peppers and let sit for 5 minutes. Set the remaining glaze aside for brushing while frying.
3. Grill the pork, brushing it with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, cover with foil, and let rest for 5 minutes. Meanwhile, grill the peppers, turning and brushing with the glaze, until the skin is puffed, 10 minutes; remove to a plate.
4. Peel, pit, and slice the avocado; gently toss with the remaining 2 tablespoons olive oil, lime juice, green onions, and the remaining 1 teaspoon thyme. Season with salt and pepper to taste. Serve with the pork and peppers.