Grilled Pork Chops with Spicy Peaches is a new recipe we enjoyed this past summer (sorry, I’m a bit behind on posting!) and it was phenomenal! I can’t wait to make it again. The pork chops are tender and juicy, the peaches are grilled and served warm, and the marinade for the peaches really rounds out the dish. There is a bit of heat from the sriracha and red onion, but it’s cut down by the sweetness of the peaches.
I would HIGHLY recommend making this during the summer when peaches are fresh, but you can also use canned or frozen peaches (thaw first) to enjoy this dish year-round. If pork chops aren’t your thing, you can follow the same recipe but substitute chicken breasts. I’ve tried this version and it’s just as good as the pork chop version. You will not be disappointed in the vibrant flavors and fresh taste of this recipe.
The recipe can be found here.
Start by brining the pork chops (or chicken). You do need allow extra time to brine the meat, so plan ahead! This isn’t a recipe you can whip together on a whim. You could skip brining, but I don’t think the result is as good. It’s worth the extra work. Trust me.
Add the apple cider, water, ½ cup sugar, and 1/3 cup salt to a large pot. Stir to combine and bring to a boil. Continue to stir and boil until the sugar and salt are dissolved. Then remove from the heat and add about 2 cups of ice to cool down the brine. Stir to melt the ice and cool the brine and let sit on the counter until completely cooled.
Add the pork chops (or chicken) to a Ziploc bag. Top with rosemary sprigs, garlic, and peppercorn. Pour the cooled brine into the bag, seal, and refrigerate for at least 4 hours or overnight. I recommend using 2-gallon sized Ziploc bags. They are large enough to hold the liquid and tend to be very durable. You can use multiple gallon size bags if that’s what you have on hand. I like to brine overnight, personally I think it’s easier to simply prepare the recipe the day before vs backing into your timing but do what works for you.
When done brining, remove the pork chops from the brine and discard the brine. Use paper towels to pat dry the pork chops, then season with salt, pepper, and Lowry’s.
Preheat the grill to medium heat. Sear the pork chops on both sides for approximately 8-10 minutes per side, until caramelized. Make sure to baste with olive oil every so often so the pork chops don’t dry out or stick to the grates. Transfer the grilled pork chops to a baking sheet and place in a preheated 300-degree F oven for about 10 minutes to finish cooking. The internal temperature should be 145 degrees F. You can also reduce the oven temp to 200 degrees F to keep the pork chops warm while you prepare other dishes. If you are using chicken, the internal temperature should be 165 degrees F.
While the pork chops are grilling or warming in the oven, prepare the spicy peaches. Slice the peaches in half, remove the pits, and brush with olive oil. Sprinkle sugar on each peach as well.
Grill for 3-4 minutes or until grill marks appear – you want these to be cut-side down, so they lay flat on the grill grates. Transfer the peaches to a cutting board and slice into quarters. Add to a mixing bowl with the sliced onions, olive oil, white balsamic, sriracha, sugar, and salt. Stir to combine. I recommend tasting and adjusting the heat, as necessary. If you like extra spice, add a bit more sriracha. Remember you can always add more heat, but you can’t take any away.
When the pork chops are done, transfer to serving plates. Top with the peach mixture and garnish with fresh chopped basil. Serve immediately and enjoy!
The recipe can be found here.
This recipe is so light and refreshing. You will feel completely satisfied without being too full. Peaches are so diverse and add great flavor, texture, and sweetness to the dish. I’ll be on the hunt for other ways to use fresh peaches in the future.