Grilled Pork Chops and Peaches are a great way to enjoy seasonal peaches layered on top of perfectly seasoned and grilled bone in pork chops with a citrus balsamic vinaigrette.Â
I had a pretty busy weekend. Â I competed in a spartan race on Saturday with a few of my girls from crossfit. Â I thought it would be fun, something different and challenging…. ummmm, yep it was challenging, muddy and pretty much exhausting.
What was I thinking?
Well, I can mark that one off my bucket list. Can’t imagine that will ever be something I want to do again. Â Just saying. Â Not only was it challenging, but I have never been that dirty in my life. Â I had to wash my hair three times before I was confident it was clean. Â Enough about my muddy weekend, and more about this amazingly delicious pork chop recipe.
WHY YOU WANT TO MAKE THIS GRILLED PORK CHOP AND PEACHES RECIPE.
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 put them on the hot grill. Â Seasoning these bone in pork chops perfectly with salt, pepper and chili powder will give you a great seasoned chop.
This homemade citrus balsamic vinaigrette is a great flavor layer that compliments not only the grilled pork, but also the fresh peaches. Â I used the remaining vinaigrette to top a simple salad to serve along the chops.
When you choose your peaches choose peaches that are firm with just a little give when you give them a gentle squeeze with your whole hand. Before grilling lightly brush the cut side of the peaches with a bit of olive oil, if your grill is not seasoned, and start with cut size down first before flipping. You just want your peaches to soften not fall apart.
- 4 bone in pork chops
- 1/4 teaspoon of sea salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon ground chili powder
- [br][b]Pork Chops and Peaches:[/b]
- 4 peaches {halved and pitted}
- [br][b]Vinaigrette:[/b]
- 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
- [br][b]Topping:
- [/b]1/4 cup Fresh Cilantro chopped
- 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.
- In a medium bowl whisk together all ingredients.
YOU MIGHT ALSO LIKE:
Chipotle Lime Marinated Grilled Pork Chops
Gluten Free Peach Layer Cake
Gluten Free Blood Orange Cake
Pan Seared Roasted Pork Chops with Fig Sauce
Orange Mango Protein Smoothie
Give me some of these. Pork and peaches are incredible together!
Thanks Jocelyn.
Peaches and pork are such great flavors together!!
Thanks Amanda.
Peaches and pork together is a great idea! Love it!
Thanks Krista.
Amy, you are a phenomenal cook! I’d eat at your restaurant any day lol 🙂
And you dear girl should open your own bakery, they would be standing out the door!
I am all over this feisty flavor combo! YUM!
Thanks Jenn.
This recipe reminds me so much of growing up. We always had pork and peaches! Such a great combo.
That is awesome Cathy! Did you grow up in the South? I know the combo is big in Southern cooking.
What a PERFECT summer meal! I love the pork & peach combo!
Thanks Cathy!