Fire up the grill for these succulent pork chops bathed in a sweet-tangy peach glaze with a hint of smoke. Perfect for late summer evenings when peaches are at their peak, this dish balances fruity sweetness with savory depth. The glaze caramelizes beautifully over direct heat, creating a restaurant-quality crust.
Ingredients
For the Glaze
- 1 cup fresh peach puree (about 2 ripe peaches, peeled and blended)
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- Salt to taste
For the Chops
- 4 bone-in pork chops (1-inch thick)
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp sea salt
Instructions
- Prepare the glaze: Combine peach puree, vinegar, honey, smoked paprika, garlic powder, cayenne, and salt in a small saucepan. Simmer over medium heat for 8-10 minutes until thickened. Set aside half for serving.
- Season the chops: Pat pork chops dry, rub with olive oil, and season generously with salt and pepper.
- Preheat grill: Heat grill to medium-high (about 400°F).
- Grill: Place chops on grill and cook for 5-6 minutes per side, brushing with glaze during the last 3 minutes of cooking.
- Check doneness: Pork should reach an internal temperature of 145°F. Let rest for 5 minutes.
- Serve: Drizzle with reserved glaze and enjoy!
Pro Tips
- Use the thumb-test for doneness: gently press the chop—it should feel firm but slightly springy.
- Fresh peaches work best, but frozen (thawed) work in a pinch.
Variations
- Spicier: Add 1 tsp of chipotle powder to the glaze.
- Herb twist: Mix in 1 tbsp fresh thyme.
- Vegetarian: Use thick slices of grilled halloumi cheese instead.