Thursday, June 14

Grilled Pork Chops & Peaches

Grilled thyme-marinated pork chops and peaches make a simple summer meal


Grilled Pork Chops and Peaches


After realizing how delicious pork and grilled peaches are together in this salad, I couldn’t help myself from creating another dish featuring the two. Inspired by this recipe, pork chops are marinated overnight in a savory herb and vinegar mixture before hitting the grill. The sweet, smoky peaches are a summery (and in my opinion, more interesting) take on the classic pairing of pork and apples. They provide a nice contrast to the chops but still work together in unison. Impressive your guests by serving it at your next barbecue and you’ll have the whole table talking about it.


Grilled Pork Chops & Peaches:
  • Combine 1 tbsp. Dijon mustard, 1 tbsp. fresh thyme leaves, 2 tbsp. red wine vinegar, 2 cloves minced garlic, 1/2 c. olive oil, salt, and pepper in a resealable plastic bag.
  • Place 2 bone-in center cut pork chops in the bag, press out all the air, and place in the refrigerator overnight,* turning occasionally.
  • Remove the chops from the bag, scrape off extra marinade, and season with salt.
  • Place on a hot grill for 5-8 minutes a side, depending on thickness.
  • Add 2 pitted and halved peaches to the grill and cook for 3-4 minutes per side, or until softened.
  • Remove the pork to a plate and let rest for 10 minutes.
  • Divide chops onto plates and serve with peaches.

Serves two - three
*Or at least 6 hours.