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Simply marinated pork chops meet up with sweet juicy grilled peaches for a showstopper of a summer meal. The combo of fruit and meat is popular in many different cuisines, and you’ll soon see why the savory sweet pairing works so well.
When my son took a look at the photos for this recipe, he said, “Huh, that’s an interesting combo. Wasn’t expecting that.” And I’m sure many people will also think the combo of pork and grilled fruit is surprising, but to taste it is to understand, and to understand is to be a convert.
Try serving this with Lebanese Couscous with Sautéed Kale and Lemon Dressing or Red Onion Mint Orzo.
Table of Contents
Grilled Pork Chops with Peaches: This summery combo is simply gorgeous, and the pairing of grilled fruit with pork is a total home run.
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Marinade for Grilled Pork and Peaches
The pork is first marinated in a very simple but flavorful marinade featuring rosemary or thyme and garlic. Start with high-quality pork, from a good online source or a butcher if possible. The best pork chops are not too lean and won’t dry out when you grill them.
The peaches bring their own natural sweetness to the party, though you could certainly double up the marinade recipe and marinate the peaches for a few hours as well. Don’t let them go for more than 6 hours, or they might start to break down and become mushy.
Then the two items meet up on the grill, and once they are cooked and marked with those delightful caramelized grill lines. They are served up on a platter, and you will find yourself wondering whether you should alternate bites of pork and peaches or try and combine a bit of each on a single forkful. Either way, you can’t lose.
Serving Grilled Pork and Peaches
If you have access to a bunch of fresh herbs, you can see that it makes a very simple presentation look very special (though still streamlined and clean!). I used a handful of fresh thyme sprigs spread out on a plain white platter, and tell me that this doesn’t look like the best of what summer cooking is all about.
Cooking Tips
- For even more flavor, you can marinate the peaches separately in some of the marinade for a few hours if you like.
- Use either rosemary or thyme or a combination of both. Fresh is best here.
How to Make Grilled Pork Chops and Peaches
- Marinate the pork: Combine the marinade ingredients. Smear the mixture over the pork chops, then marinate in the fridge for 12 to 36 hours.
- Grill the peaches: Cut the peaches in half and brush the cut sides of the peaches with olive oil, and season lightly with salt and pepper. Grill the peaches, and cut sides down for 8 minutes total, flipping them once.
- Grill the pork chops: While the peaches are cooking, grill the pork chops at the same time for a total of about 10 minutes, turning them once halfway through the cooking.
- Serve: When the pork is cooked, add it to the serving platter with the peaches, nestling the meat into the peaches.
What to Serve With Grilled Pork Chops and Peaches
Millet and Greens Salad
Romaine and Slivered Kale Salad with Lemon Dressing
More Grilled Pork Recipes
- Grilled Pork Tacos with Salsa Ranchera
- Grilled Pork Loin with Brown Rice Salad
- Korean-Style Grilled Short Ribs
- Grilled Soy-Ginger Pork Chops
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Grilled Pork Chops with Peaches
Equipment
Ingredients
- 1 tablespoons finely minced garlic
- 1 tablespoon minced fresh thyme or rosemary
- 6 tablespoons olive oil (divided)
- Kosher salt and freshly ground pepper (to taste)
- 4 ¾-inch thick pork chops (about 8 ounces each)
- 4 ripe but not soft peaches (washed)
Instructions
- In a container big enough to hold the pork chops, combine the garlic, rosemary or thyme, 4 tablespoons of the olive oil, salt, and pepper in a small bowl. Smear the mixture over the pork chops, then return them to the container. If you have time, let them marinate, covered, in the fridge for 8 to 24 hours.
- Preheat the grill to medium-high. Carefully oil the grill rack.
- Cut the peaches in half and remove the pits, leaving the skin on. Brush the cut sides of the peaches with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Grill the peaches, cut sides down for 5 minutes, with the cover on, until they are slightly softened and have pretty grill marks. Flip them over and grill, covered, for another 3 minutes. Remove to a serving platter.
- While the peaches are cooking, grill the pork chops at the same time for a total of about 10 minutes, turning them once halfway. If you prefer, turn them a total of 3 times during the cooking process, rotating the chops a quarter turn when turning so that the grill marks form those nice cross-hatch marks.
- When the meat is cooked, add it to the serving platter with the peaches, nestling the meat into the peaches. Let the pork sit for about 5 minutes before serving.
Notes
- For even more flavor, you can marinate the peaches separately in some of the marinade for a few hours if you like.
- Use either rosemary or thyme or a combination of both. Fresh is best here.
- If you have access to a bunch of fresh herbs, you can see that it makes a very simple presentation look very special (though still streamlined and clean!). I used a handful of fresh thyme sprigs spread out on a plain white platter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In this recipe there is no acid for the marinade— also part of this recipe mentions thyme and the recipe itself mentions using rosemary.. is it ok to use both??
no acid in this marinade, and you can use either thyme or rosemary or a combo. It’s clearer now, thank you for mentioning!
Pro and fruit is always a winning combination! Many thanks for another delicious meal