Grilling is my favorite part of summer– and I have to admit– I’m sad to see it go for the year. Even if it is being replaced with all of my favorite things (jack o’lanterns and Christmas trees.) This recipe for grilled pork chops and peaches is my final grilling hurrah of the season, and boy, is it a BANGER. Easy, fast, so few ingredients, and somehow so satisfying and complete. It’s also super easy to adjust the quantities of this recipe, so you can make it for two people or twenty! I think you’ll enjoy savoring the final few days of September warmth and peach season with this super simple weeknight dinner.
Recipe Notes:
Pork chops are amazing on the grill without anything fancy done to them, but if you want to take your pork chops into the stratosphere, try my approach to Perfect Pan Seared Pork Chops. You can use the same techniques leading up to cooking and then grill instead of pan sear. And then of course, when it gets to chilly to grill, you can pan sear instead. This preparation takes a bit more time, but its worth it if you can spare the extra effort.
For balsamic reductions, trade in your good balsamic for something less expensive. A mid-range balsamic will do just fine! Keep in mind that the vinegar will appear very runny while hot, but will thicken upon cooling.
Grilled Pork Chops + Peaches Recipe
Grilled Pork Chops + Peaches with Burrata
Ingredients
- 2 bone-in pork chops about 1" thick
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1/8 tsp clove
- salt
- black pepper
- 3 peaches halved and pitted
- olive oil
- 1/2 cup balsamic vinegar
- 2 cups packed arugula
- 8 oz burrata cheese
- warmed crusty bread for serving
Instructions
- Preheat a grill over medium-high heat .
- In a small dish, whisk together the garlic powder, cinnamon, clove, ½ tsp salt, and a few cracks of black pepper. When the grill is hot, pat the pork chops dry all over and divide the seasoning mixture between them. Rub the peach halves all over with olive oil and season with salt and pepper.
- Grill the pork chops about 7 minutes per side uncovered, and the peaches cut side down about 15 minutes uncovered. Remove the pork chops from the heat (an instant read thermometer should register at least 145F) and allow to rest while the peaches cook 5 minutes more covered with the grill lid down.
- While the peaches and pork chops cook, reduce the balsamic vinegar. Add the balsamic vinegar to a small saucepan and bring to a simmer (it will steam, not really bubble) over medium-low heat. Simmer uncovered for 20 minutes or until reduced by about half. The vinegar will thicken further upon cooling.
- Plate the arugula topped with the burrata. Sprinkle with salt and pepper, and drizzle with a bit of olive oil and the balsamic reduction. Top with the grilled peaches and pork chops, and serve with warm crusty bread.
Find more easy weeknight dinner recipes here!
And more recipes on the grill here!
