Grilled Pork Chops and Peaches

Posted By: Amy 14 Comments on Grilled Pork Chops and Peaches Rate this post!

Posted: Jul 11, 2016 Updated: Oct 31, 2022

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Grilled Pork Chops and Peaches pair sweet summer peaches with perfectly seasoned grilled bone-in pork chops and a bright citrus balsamic vinaigrette for a dinner that’s naturally gluten-free and paleo.

As summer winds down, it’s time to take advantage of the last few weeks of fresh summer fruit and also make the most of the rest of grilling season. This recipe for Grilled Pork Chops and Peaches lets you do both.

The meal is surprisingly light and fresh; with juicy, ripe peaches you don’t need to pair the pork with heavy, sugar-laden sauces. A homemade citrus balsamic vinaigrette brings it all together; it’s a great flavor layer that complements not only the grilled pork, but also brings out the best in those summer peaches. I use the remaining vinaigrette to top a simple salad to serve alongside the chops, and that’s really all you need to round out the meal—although my Healthy Potato Salad With Ginger Sesame Vinaigrette is a nice pairing with this dish, too.

(Can’t get enough peaches? Try my Gluten Free Peach Ricotta Cake, Peach Tomato Caprese Salad, and Blackberry Peach Crisp recipes next!)

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Bone-in pork chops
• Sea salt – Sea salt has a higher mineral content than table salt, so I prefer using it in my cooking.
• Ground black pepper
• Ground chili powder
• Peaches – If the peach selection at the market is underwhelming, you can always use nectarines instead.

For the vinaigrette:

• Garlic clove
• Shallot – Mince this very finely so you don’t have large pieces in your vinaigrette.
• Balsamic vinegar
• Extra-virgin olive oil
• Orange – You’ll need both the zest and the juice; zest the orange first, then juice it.

Topping:

• Fresh cilantro – Not a fan of cilantro? Fresh basil or mint will work, too.

Which Is Better, Bone-In or Boneless Pork Chops?

I prefer bone-in pork chops. They have more depth of flavor and they’re juicier than boneless chops because they have more fat and connective tissue. 

How to Make Grilled Pork Chops and Peaches

Ready for a delicious, healthy dinner? Here’s what you’ll need to do.

Prepare. Take the pork chops out of the refrigerator at least 30 minutes before cooking. Season both sides with salt, pepper, and chili powder and start preheating your grill to medium-high.

Grill the pork. Place the chops on the grill and cook for 5 minutes; flip and cook for an additional 5 minutes on the other side. Reduce the heat to low under the pork chops, leaving the other side hot. Cook the pork for an additional 15 minutes, or until it reaches an internal temperature of 145°F. Remove and rest for 10 minutes.

Grill the peaches. Place the peaches on the grill over high heat. Let them cook for about 2 minutes per side, or until they’re tender and nicely charred.

Make the vinaigrette. Whisk all of the ingredients together in a large bowl.

Finish. Transfer the peaches to the bowl with the vinaigrette, toss to coat, then slice them and place them on the pork. Drizzle some of the vinaigrette over the top, then garnish with cilantro.

Can Pork Chops Be Pink?

At 145ºF, pork chops can still have some pink to them; it doesn’t mean they’re unsafe to eat because it’s not the color that matters, only the temperature. That said, if you don’t want your pork chops pink, continue to cook them until the internal temperature registers 155ºF.

Tips for Success

These simple tips and hints will help you make sure your Grilled Pork Chops and Peaches turn out perfect.

• Don’t forget to take the pork chops out of the fridge. The key to getting your pork chops just right on the grill is to let them rest at room temperature for 30 minutes before you cook them.
• Choose perfect peaches. When you buy your peaches, choose peaches that are firm with just a little give when you squeeze gently with your whole hand. Avoid peaches with large areas of green on the skin, as this is a sign that they were picked before they were mature.
• Keep the peaches from sticking. Before grilling, lightly brush the cut sides of the peaches with olive oil if your grill is not seasoned, and start with cut size down before flipping them over.

How to Store and Reheat Leftovers

Store leftover Grilled Pork Chops and Peaches in the refrigerator for 3 to 4 days. The best way to reheat them is in a 350ºF oven; place them in a pan with a few tablespoons of water or broth, cover, and bake for 10 to 15 minutes, or until they’re heated through.

Can This Recipe Be Frozen?

You can freeze Grilled Pork Chops and Peaches for up to 3 months. Store them in a freezer bag and let them thaw in the refrigerator before reheating according to the instructions above.

Grilled Pork Chops and Peaches

This Grilled Pork Chops and Peaches is naturally gluten-free and paleo, and absolutely packed with flavor!

Print Rate Pin

Prep Time5 minutes mins

Cook Time29 minutes mins

Total Time34 minutes mins

Servings: 4 people

Ingredients

• 4 bone in pork chops
• 1/4 teaspoon of sea salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon ground chili powder
• Pork Chops and Peaches:
• 4 peaches {halved and pitted}

Vinaigrette:

• 1 tablespoon garlic clove minced {1 large clove}
• 3 tablespoons Minced Shallot {1/2 large shallot}
• 1/4 cup Balsamic Vinegar
• 1/3 cup Extra-Virgin Olive Oil
• 1 organic orange 1 teaspoon zested and juiced

Topping:

• 1/4 cup Fresh Cilantro chopped

Instructions

Pork Chops and Peaches:

• Remove the pork from the refrigerator at least 30 minutes before cooking. Season pork chops evenly on both sides with salt, pepper, and chili powder. Set aside.
• Preheat grill to medium high heat.
• Grill pork for 5 minutes, flip and cook additional 5 minutes. Turn heat to low under pork chops, leaving the other side hot. Cook pork an additional 15 minutes or until it reaches an internal temperature of 145°.
• Remove and let rest for 10 minutes before serving.
• While pork is resting Grill cut peaches over high heat until charred and tender, about 2 minutes per side. Remove and place grilled peaches in vinaigrette, tossing to coat.
• Remove peaches and slice, place peaches on top of pork, with a generous drizzle of vinaigrette.
• Garnish with cilantro and serve additional vinaigrette on the side.

Vinaigrette:

• In a medium bowl whisk together all ingredients.

Notes

Store leftover Grilled Pork Chops and Peaches in the refrigerator for 3 to 4 days. The best way to reheat them is in a 350ºF oven; place them in a pan with a few tablespoons of water or broth, cover, and bake for 10 to 15 minutes, or until they’re heated through.

Course: Dinner

Cuisine: American

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