Grilled Pork Chops with Peaches is a simple yet tasty recipe that is marinated in a cumin-honey mixture and highlights in season fruit and herbs.
The perfect bite is most definitely a little bit of pork chop, a little bit of peach, and a small piece of basil.
This marinade is so easy all you have to do is mix the ingredients in a large zip lock bag and let the pork chops sit in this mixture for an hour before grilling. If cooked correctly they will be tender and still juicy on the inside. Try not to over cook your pork chops, watch the thickness and adjust accordingly. Pork chops will continue cooking once removed from the grill, especially when tented with foil!
Fruit is not something I usually eat with my dinner but when peaches are in season they are absolutely juicy and delicious! Grilling the peaches adds a surprising fruit flavor to the dish. FYI – 1 peach only contains 30-50 calories and no fat!
This recipe is very light for summer dining in August. The heat is still high and grilling is a great way to stay out of the kitchen while getting intense flavors.
Apparently August is also national Peach Month in the USA since 1982, so eat up before the season ends!
Grilled Pork Chops with Peaches
Pork Chop Marinade:
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flake
- 6 bone-in thin sliced pork chops
- salt and pepper
- 2-3 ripe peaches cut into quarters or halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- basil to garnish
- Combine the honey, vegetable oil, apple cider vinegar, cumin and red pepper flake in a large zip lock bag. Add the bone in pork chops and let marinade for 1-2 hours. Bring to room temperature 30 minutes before grilling.
- Combine the balsamic vinegar and olive oil and brush the peaches with the mixture.
- Before serving preheat the grill the medium-high heat. Remove pork chops from bag (salt and pepper them) and place on grill for about 4 minutes on first side until the chop releases. Grill on second side for 3 minutes.
- While the chops are grilling put the peaches skin side up so the flesh is directly on the grill until grill marks form about 3 minutes.
- Let pork chops rest for a few minutes and place the peaches around the dish, garnish with fresh torn basil.
Adapted from FoodNetwork.com
Serve this peach and pork chop recipe with fresh grilled asparagus in a in foil packet (olive oil, salt and pepper – cook on the grill until tender).
Until next time!
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