Sprinkle pork chops with salt and pepper. Carefully brush oil on grill rack. Place pork on grill over medium-high heat. Brush 1/4 cup sauce on pork.
Cover grill; cook 4 minutes. Turn pork chops over; brush with 1/4 cup sauce. Place peach halves, cut sides down, on grill. Cover grill; cook 4 minutes or until meat thermometer in center of pork chops reads 145°F and peaches are tender. While the pork is marinating, prepare the peach salsa.
In a medium bowl, combine the peaches, corn, red onion, cilantro, olive oil and lime juice, and toss until well combined. Season with salt and pepper, and additional lime juice to taste. For a 1-inch thick pork chop, you want to grill it for 6-8 minutes per side. If you want to be absolutely sure the meat is cooked all the way through, I suggest getting a meat thermometer. Then, remove the pork chops once the internal temperature reaches 160 degrees. When it comes to meat cooking times, it all depends on the size and thickness of your meat.
This cooking time is a good guideline. However, internal meat temperature is your true doneness measure. I've seen pork chops as thin as 1/2-inch or as thick as 3 inches. I recommend buying pork chops that are approximately 1-inch thick for this recipe.
If the chops are too thick the outside will burn before the inside cooks through. Meanwhile, coat peach halves with olive oil and season with salt and cracked black pepper to taste. Grill peaches just until grill marks appear. Serve pork chops with grilled peaches. Meanwhile, cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3 to 5 minutes. Transfer to a plate, season with pepper and brush with reserved 2 tbsp marinade.
To serve, place a pork chop on each of 4 plates and top with 2 peach halves. Garnish with thyme leaves. Preheat a grill or grill pan to medium high heat.
Drizzle the olive oil over both sides of the pork chops and season generously with salt and pepper to taste. Cook the raisins, wine and 2 tablespoons water in a small saucepan over medium heat. Stir occasionally and cook for 5 minutes. Remove from heat and cool slightly. Add the vinegar, oil and parsley.
Stir in the peaches and add salt and pepper to taste. Set aside while grilling the pork chops. These easy paleo grilled pork chops have a simple and delicious used as both a marinade and dipping sauce for extra flavor. The peaches add sweet summer flair to the chops which you can serve with any of your favorite sides! Gluten free, dairy free, soy free, refined sugar free and a Whole30 option.
Cook until they're nicely charred, then turn, baste again, and cook just until the peaches are tender and juicy. The pork chops and peaches should be done at roughly the same time, but if not, move whichever is done first to a cooler area of the grill to wait. Serve each pork chop with a grilled peach half alongside. About 30 minutes before you're ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes.
Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
Now that the weather has warmed up I am constantly outside grilling up everything I can think of! We grill at least once a week during the summer, but sometimes I get tired of all the hamburgers and chicken breasts. I picked up these succulent bone-in center-cut pork chops at the market the other day and tossed them onto the grill to cook to golden brown perfection.
Grilled pork chops are great on their own, but when you add a summery peach salsa on top you end up with a gourmet meal with very little effort. This recipe is in regular rotation at our house along with Crock Pot Pulled Pork sandwiches. Season pork chops with 4 tsp. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours. Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3–5 minutes.
Drain; transfer to a large bowl of ice water to chill. Transfer beans, remaining 1 Tbsp. Marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
These grilled pork chops are flavored with a spiced-honey glaze that helps them get an extra-caramelized char. Serve with a chunky peach pico de gallo for a refreshing sweet summer punch; feel free to substitute nectarines or other stone fruit for the peaches. Don't trim all the fat off the chops before cooking—keeping a thin layer is a safeguard that helps to keep those porky juices where they belong. Be sure to keep an eye on the pork's internal temperature using a meat thermometer. Delicious and tender grilled pork chops slathered in a homemade peach barbecue sauce will take your BBQ to the next level.
Fresh peaches give this BBQ sauce an extra level of flavor. The easy to make Peach BBQ sauce is also great on chicken or shrimp. Let's talk about the meat first. Bone-in pork chops are the way to go for grilling. The bone helps to keep them from drying out.
I like to season the pork chops very generously with salt and pepper, brush them with olive oil, and then onto the grill they go! You can get creative with the seasoning for your chops. A Mexican seasoning would be fabulous, or even a little garlic or onion powder. I just love to make the occasional hearty meal in the middle of summer, it feels like a real luxury after weeks of light eating.
These are double the luxury because, after a quick browning you set them and forget them. When else are you going to find fresh ripe peaches except in mid summer? You have no choice but to make this now. And in fact that peach barbecue sauce is so wonderful, you might want to double the recipe and use the extra on grilled chicken or ribs.
Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper. All that being said, I think as far as meat and fruit pairings go, pork chops and peaches are up there as far as going perfectly together. The sweet peach salsa is a great complement to the slightly spicy pork chops and for me it's the perfect spring or summer meal.
Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. These grilled pork chops with peach salsa are the perfect centerpiece to any summer meal. Nothing screams summer like peaches, and pairing them with pork chops is a unique way to dress up your dinner.
These were a hit with my family. The saltiness from the brine paired with the bourbon and honey mixture made for very tasty pork chops. I made this recipe with center-cut boneless pork chops that were pretty thick, only because that's what I had in the freezer. I had them in the brine for eight hours instead of overnight, which was long enough to make the chops moist and full of flavor.
There was just a hint of saltiness to the pork, but not too much. I've used other brine recipes with salt-to-water proportions that made the meat way too salty. The proportions for this recipe were perfect. The peaches on the grill were delicious, and complemented the pork nicely.
Make sure that you get freestone peaches. Preheat a grill or gill pan to medium-high heat. Season pork chops with pepper. Using a silicone brush, coat the grates with oil. Grill chops, rotating clockwise 30° after 2 minutes. Transfer to a cutting board and loosely tent with foil.
Rest pork chops for 5 minutes before slicing or serving whole with Peach-Bourbon Barbecue Sauce. Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper.
Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Let stand about 10 minutes before serving.
Serve with remaining sauce. The pork is lightly seasoned, grilled, and topped with a delicious fresh tomato peach salsa. It's perfect on its own, but if you want you can serve it with a light salad or with grilled veggies! This dish is already gluten-free and on the low-carb side, but leave out the honey for a Whole30 compliant meal. This bright, well-balanced dish is a favorite of chef Edward Lee who helped us put this recipe together.
A savory, bourbon-forward marinade helps to add flavor and tenderize the bone-in pork chops for several hours. This dish culminates in a hearty drizzle of bourbon brown butter that pushes the bourbon flavor across the finish line. Preheat a charcoal or gas grill to medium heat for direct cooking.
Remove pork chops from marinade, discarding marinade. Grill pork chops about 10 minutes, flipping once, or until internal temperature reaches 145 degrees. Pork loin chops done on the grill makes a perfect match for a simple peach and pecan salsa.
It's a colorful summer supper made with good-for-you ingredients, such as nutrition-packed pecans, a lean cut of pork, and bright, fresh peaches. It results in a recipe that weighs in at under 350 delicious calories per serving. Pre-heat the BBQ grill for at least 10 minutes. Turn the chops over and brush the BBQ sauce on the grilled surface of the chops.
Grill for another 7 minutes, turn the pork chops over and brush more BBQ sauce on the second grilled side. Remove the chops from the grill to a resting plate and loosely cover with foil. Preheat grill to medium-high heat. Combine vinegar, lemon juice and honey; brush evenly over pork chops. Sprinkle pork with salt and pepper.
Don't let peach season get away without trying this recipe! Tender, juicy pork chops with delicious fresh peach salsa — all prepared on the grill — are perfect for an end-of-Summer outdoor dinner party. The chops will continue cooking and should reach the magic number in that amount of time, but always test with an instant read thermometer to confirm. Transfer pork chops to a platter. In a medium bowl, gently toss the grilled peaches, red onion, vinegar, basil, and mint.
