Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
RETURN TO RECIPES
SERVES 4
These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.
- Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper together in a large bowl. Add the pork chops, cover and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to make sure chops are well-covered in the marinade.
- Remove the pork chops from the marinade. Sprinkle both sides with a little more freshly ground pepper and a light dusting of Kosher salt. Bring to room temperature for about 30 minutes.
- While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. Bring the sauce to a low simmer and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit a little as it cooks. Season with Kosher salt and pepper, to taste.
- Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 degrees F.
- Once the pork chops reach 145 degrees F, place on a clean plate, and cover loosely with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to reabsorb. The result? Juicy, flavorful grilled pork.
- Serve the pork chops with spoonfuls of peach sauce on top with a garnish of thyme leaves.
INGREDIENTS
- 4 bone-in pork chops
Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 dashes Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon black pepper
Peach Sauce Ingredients:
- 2 large peaches (or about 2 cups), pitted, peeled and diced
- 3 tablespoons butter
- 1/2 jalapeño pepper, seeded and finely minced
- 1/4 cup white wine
- 1 tablespoon honey
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
