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grilled boneless pork chops beside warm grilled peach wedges lightly coated in a brown balsamic dressing on one plain platter
Andre Lewis

Grilled Pork Chops and Peaches

Firm ripe peaches can sit on the grill long enough to soften without losing their shape when you lift them. Cook them cut-side down while the chops finish, then slice them only after they leave the heat. A small balsamic-honey mixture coats the fruit rather than glazing the pork from the start. The contrast comes from juicy peaches and simply seasoned meat. If the fruit is already very soft before cooking, save it for something else and choose firmer peaches that can survive the grate.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
  • 3 firm ripe peaches halved and pitted
  • 1 tbsp olive oil divided
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 1/4 tsp dried thyme

Method
 

  1. Heat an outdoor grill to about 425°F with a cooler indirect area and clean the grate. Pat chops dry, rub with 2 teaspoons oil and season with salt and pepper.
  2. Brush peach cut surfaces with remaining oil. Whisk balsamic vinegar, honey and thyme in a small bowl.
  3. Grill pork for 5 to 7 minutes per side until browned and at least 145°F in the thickest center. While the pork cooks, grill peaches cut-side down for 3 to 4 minutes, then turn and warm for 1 to 2 minutes until just tender.
  4. Rest pork for at least 3 minutes. Cut grilled peach halves into broad wedges and toss gently with the balsamic mixture.
  5. Serve chops with the warm peaches and a small spoonful of their dressing alongside.