Peach Glazed Pork Chops with Grilled Peaches


Peach Glazed Pork Chops with Grilled Peaches

Servings 4 Servings


  • Pork Chops:
  • ¾ cup peach preserves
  • ½ cup extra virgin olive oil, plus more for serving
  • ¼ cup apple cider vinegar
  • 2 tablespoons coarse ground brown mustard
  • teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 2 pork loin thick cut bone-in center-cut pork chops
  • Peaches:
  • 2 peaches, pitted and halved
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper


  • In a bowl, whisk together the peach preserves, ½ cup olive oil, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon black pepper. Place pork, in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
  • Remove the pork chops from the marinade and discard the marinade. Season pork chops with remaining salt and pepper.
  • Bring chops to room temperature 30 minutes prior to grilling.
  • Heat grill to a medium-high heat and lightly oil the grate.
  • Add the pork chops, close the lid and cook 5 minutes. Flip, close the lid, and cook for another 4-5 minutes or until pork chops are charred around the edges and reach an internal temperature of 145 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes.
  • Meanwhile, lightly coat the peach halves on the fleshy side with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill the peaches flesh side down for about 3 minutes on each side.
  • Transfer the peaches to the platter with the pork chops. Drizzle olive oil over pork and peaches. Serve immediately. Enjoy!