Preheat the grill to medium heat. Remove the pork chops from the brine and pat dry. Add half the olive oil to the chops and season with salt and pepper while rubbing the spices and oil into the flesh. Drizzle the rest of the olive oil over the peaches.
Place your chops and peaches on the grill and allow to cook for 4-5 minutes on each side. Use a meat thermometer to check the internal temperature of the pork and ensure it's at least 145. This will render a medium cooked pork chop. Continue to cook longer for a chop that's well done. While the pork is resting, grill the peaches and toss together the tomato arugula salad.
Serve the peach mustard grilled pork chops with extra sauce, peaches, and salad. This meal was truly delightful. The pork chops were so juicy despite being lean meat.
The sweet and savory peach mustard sauce pairs beautifully with the chops while the grilled peaches add the finishing touch. All in all, the perfect summer meal. In the meantime, here is a simple but utterly delicious smoky peach mustard grilled pork chops recipe. This is the meal I imagine cooking on a beautiful summer day out on the porch with a cold beverage in my hand. Instead of using a regular barbecue sauce, I incorporated peaches into the sauce to truly embrace the season.
These pork chops are marinated, grilled, and then basted to perfection. Serve them with a tomato arugula salad for one complete dinner. In a large bowl whisk together apple cider vinegar, pure maple syrup, dijon mustard and fresh thyme leaves then whisk in olive oil. Add loosely packed baby arugula and grilled peach wedges to the bowl then gently toss until evenly coated. Serve with grilled pork chops. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side.
Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix. Whisk together balsamic vinegar, honey, olive oil, and salt and pepper.
Toss cherry tomatoes and arugula with balsamic dressing. Serve the pork chops with the grilled peaches, tomato arugula salad, and extra sauce. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes.
Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. Preheat an ovenproof grill pan over medium heat. Brush peach slices with olive oil and season with salt and pepper. Grill until softened, 1 to 2 minutes per side. Whisk remaining 1 tablespoon oil, 1 tablespoon vinegar, and the water into reserved dressing mixture and season with salt and pepper to taste.
Add arugula and onion and toss until evenly coated, then divide salad, pork, and peaches among four plates. Whisk together the lemon juice and olive oil in a separate bowl. Pour over the tomatoes and peaches and gently toss to combine. Garnish with the toasted pine nuts and season with salt and pepper to taste.
I'm keeping things simple with this recipe. Just pork chops and peaches over arugula with a drizzle of balsamic. In order to get the most out of my ingredients, I'm brining the pork chop and grilling them alongside the peaches.
I can't express enough just how much flavor brining brings to pork. You could skip this step and just season the pork chops then throw them on the grill, but the brining process is so simple and makes the chops so tender. Turn oven to broil and raise the rack to upper ⅓ of the oven. Add peaches to the baking sheet and toss in the pork juice. Sprinkle with a little salt and pepper, then return to the oven. Cook for 3 to 5 minutes, or until chops are cooked through.
Pork is safe to eat when the internal temperature is 160 F. Pull them out when they get close; they'll continue to cook for a few minutes once removed. Pull them out when they get close; they'll continue to cook for a few minutes once removed.
Harissa rubbed grilled pork chops are a simple, spicy summer meal perfectly paired with a ripe peach and tomato salad and glass of sweet red wine. This recipe perfectly balances the sweetness of summer fruits and yellow onion with the contrast of smoky paprika and tender, chargrilled pork. Be sure to season your pork, onions, and peaches really well here as some will be lost through the grilling process. Since the medallions are sliced pretty thin, you won't need to cook them as long as you might think. You should have perfect medium cooked pork in less than 8 minutes. For this recipe, you can use a grill pan on the stovetop to make an equally delicious dish.
Marinate pork tenderloin with 1/3 cup Maple Balsamic Vinaigrette for 20 minutes. Marinate peaches and onion in 1/3 cup Maple Balsamic Vinaigrette for 20 minutes.Preheat grill to medium-high heat; grease grate well. Grill pork, turning occasionally, for 15 to 18 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice into 1/4-inch-thick medallions. Meanwhile, grill peaches and onions for 3 to 5 minutes per side or until grill-marked.
Divide among 4 plates and garnish with feta cheese . You can cook the pork chops on an outdoor or indoor grill. I don't have an outdoor grill so I used my grill pan which worked beautifully. Cook the pork chops on one side until deep grill marks form.
Flip them over and cook on the other side until deep grill marks form once again. Baste the peach mustard bbq sauce on the pork chops, allowing it to caramelize before flipping it over. Prepare the smoky peach mustard sauce. Peel the peaches, remove the pit and chop into small chunks.
Heat 1 tablespoon oil in a large sauce pot over medium-high heat. Add the onion and garlic and saute until the onion has softened, about 5 minutes. Add the peaches, and the remaining ingredients for the peach mustard sauce (from apple cider vinegar – dry mustard powder). Bring to a boil, cover and reduce heat to low. Continue to simmer for 30 minutes or until the peaches have softened and broken down.
Remove from heat and transfer the sauce to a blender. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops.
Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy.
In the summertime, there's nothing I love more than a fresh peach, they're easily one of my favorite fruits. And while most people love baking with peaches, I love to cook with them as well. These pork chops are a combo of savory and sweet.
They're cooked in a balsamic sauce that reduces down to a glaze, which balances out the sweet peaches perfectly. The pork chops are then finished off in the oven, allowing for a nice char on the peaches. Then just top the dish off with feta cheese and fresh basil.
Use a sharp knife to cut two slits through the fat and connective tissue on the side of each pork chop. This will help keep them from buckling as they cook. In a small bowl, mix the salt, cumin, allspice, cardamom, pepper, and olive oil. Rub the spiced oil all over the pork chops and, if you have time, let them sit out at room temperature for minutes. Remove the peaches from the heat and slice them into smaller pieces. In a separate bowl, combine the balsamic vinegar, honey, garlic, salt, pepper and olive oil.
Mix ingredients with a whisk. Preheat an outdoor grill or indoor grill pan over high heat. Rub the pork with the basil oil and season both sides with salt and pepper. Grill the pork for about 3 to 5 minutes a side, depending on thickness of the chops you may need more time, flipping once. They're cooked through when an internal thermometer reads 145°F. Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl.
Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork. Remove and discard onion cores; cut onion into 1-inch wedges. Add arugula and remaining ½ teaspoon salt to salad dressing bowl; toss to coat.
Arrange arugula mixture on a platter; top with pork, peaches, and onion. Tear grilled baguette slices over salad before serving. The simplicity of these sheet pan pork chops is that they can be served simply with red onion and peaches for a complete meal.
If you're looking to bulk it up a bit, try adding baked potatoes, roasted broccolini, roasted shallots, or an arugula salad. Pat pork chops dry with a paper towel, then drizzle with olive oil, salt, and black pepper on both sides. Place on one side of a large rimmed baking sheet.
Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper. Combine the Dijon mustard, honey, olive oil and garlic clove, then add pork chops to marinade. Allow them to sit in the marinade for 20–30 minutes.
Season them heavily with salt and pepper. Pat the pork chops dry with a towel and brush them with a light layer of oil. Mix the paprika, garlic, salt and pepper together, and evenly cover all sides of the chops.
Let meat stand at room temperature for 20–30 minutes. Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with the remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side.
Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Heat your grill to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them . When your peaches are grilled, set aside and allow them to cool to room temperature. The celebrity chef is cooking up grilled pork chops with roasted peaches, arugula and charred red onion.
