Pork Chops and Peaches | I love pork in all shapes and sizes. Braised pork chops, fried pork chops, slow-cooked pernil, a spicy malta pulled pork, and of course, ribs. There’s an entire collection on this website dedicated to my love language, pork.
It is classically paired with juicy, sweet apples. But the combination of pork with peaches is really growing on me, and I’m about to show you why. This quick and easy dish pairs BBQ dry-rubbed pork chops with sautéed peaches. A simple and healthy dinner anytime you need a taste of summer.
While at the store trying to decide what to make for dinner, I knew I wanted an easy and healthy grilled pork chop recipe. But I wanted to try something different. And since I found myself surrounded by beautiful, glorious, juicy peaches, I took it as a sign.
One of the most classic pairings is pork with brown sugar or cinnamon apples. So I thought that pork chops and peaches instead of apples would be a great summer version.
With pork, peaches, and grilling on the brain, I first thought of making a peach BBQ sauce, but I wanted this to be easy, so I decided not to make a sauce. An easy way to add BBQ flavor without having to use a sauce is a dry rub. I grabbed my favorite BBQ dry rub and I was ready to go.
BBQ Pork Chops and Peaches Recipe
4 1-inch thick pork loin chops
2 – 3 tablespoons bbq dry rub
2 tablespoons of ghee or clarified butter*
1 medium yellow onion
2 cloves garlic
2 – 3 large firm ripe peaches
1 teaspoon minced ginger
1 teaspoon minced rosemary
kosher salt to taste
For this recipe, I used ghee, which is clarified butter. Ghee can be found in the butter section of many grocery stores and health food stores. I choose to use ghee only because I am trying to cut some dairy from my diet. However, if you cannot find ghee, you can easily make your own or use butter.
How to make BBQ peach pork chops
Start by seasoning the pork chops on both sides with first the BBQ rub and then a generous sprinkling of salt. While those flavors set in, slice your peaches into ¼ inch slices. (For an easy peeling trick, scroll down a little way!)
Next, melt your ghee or butter in a skillet over medium-high heat and add the onions. After cooking for about 3-5 minutes, add the peaches, garlic, ginger, and rosemary with a pinch of salt. When the peaches are tender and your kitchen smells delicious, about 5 minutes later, remove the pan from the heat.
How to grill pork chops
At the grill, set the heat to medium and add the pork chops over direct heat for 2-3 minutes on each side. Then transfer that beautiful golden brown pork to indirect heat and close the grill.
If you don’t have a grill or the weather’s bad, you can sear the pork in a cast iron skillet and transfer to the oven to finish cooking.
When the pork chops are form to the touch or an instant read thermometer shows an internal temperature of 145 degrees, they’re ready. It should take about 15 minutes.
Let them rest on a platter for about 10 minutes and reheat the peaches while you wait. Then, you feast!
How to peel peaches
Instead of taking the time to individually peel each peach, there’s a faster and much easier way. In a large pot, bring to a boil enough water to cover the peaches and then reduce to a simmer. With a sharp knife, score the bottom of the peaches with a small X. Then ready a bowl with ice water to stop the cooking process later.
Now carefully lower the peaches into the simmering water, only for about 10-20 seconds. Transfer them to the ice water bath with a slotted spoon and let them cool. Once they’re no longer too hot to handle, cut the peaches in half and twist around the pit to separate.
And voila! Not only is the pit easy to remove but the skin practically slides off with a paring knife, saving lots of time, mess, and that delicious fruit in the process.
You can use this trick the next time you make peaches and cream scones, this candied lemon and peach tomato salad, or peach and ginger ice cream. Everybody needs more time and ease in their life!
Though I recommend peeling the peaches for this pork chop and peaches recipe, it’s not an absolute. I believe that the dish is more appealing without the skin, but it will not affect the flavor of the dish. It’s more of a texture preference.
Add this to the BBQ lineup
I know what I (cough, Obed) will be making often in the days to come, since BBQ season is year-round for us, rain or shine. In between the Guava BBQ chicken thighs, this barbecued pork shoulder from Simply Recipes, and blueberry balsamic BBQ chicken pizza, these BBQ rubbed pork chops and peaches will be on our table and in our bellies any time we need a little taste of summer.
The great thing about this recipe is that it’s so simple and yet so flavorful. If you want to maximize the BBQ flavor, you can rub the pork chops and let them sit overnight. Also, I chose to use fresh peaches for this recipe because it’s peach season. But, if peaches are out of season or if you want to save a little time, it’s okay to use frozen peaches.
If you appreciate sweet and savory dishes, you will love this one. In only about 30 minutes of cooking, the pork is flavorful and smokey, balanced out by the sweet peaches. Make the most of all the glorious peaches in stores right now!
If you are a fan of peachy recipes, try my Grilled Peach and Bacon Pasta Salad with Herb Vinaigrette or Summer Fruit Dinner Salad.
more peach love
- peach panzanella salad with burrata and bacon
- grilled chipotle peach salsa
- What’s Gaby Cooking’s grilled peaches with vanilla ice cream
BBQ Rubbed Pork Chops and Peaches
Pork is classically paired with apples. This summer version pairs BBQ dry rubbed pork chops with sauteed peaches. A simple and healthy dinner.
- 4 1-inch thick pork loin chops
- 2 - 3 tablespoons bbq dry rub
- 2 tablespoons of ghee or clarified butter*
- 1 medium yellow onion
- 2 cloves garlic
- 2 - 3 large firm ripe peaches
- 1 teaspoon minced ginger (optional)
- 1 teaspoon minced rosemary
- kosher salt to taste
- Season pork chops generously on all sides with bbq rub. Sprinkle with salt and set aside.
- Fill a pot with enough water to cover peaches. Bring a pot of water to a boil and lower to a simmer. Cross score the bottom of the peaches. Fill a bowl with ice water and set aside. Place peaches in a pot for 10 - 20 seconds.
- Using a slotted spoon transfer to ice water. When cool enough to handle cut the peaches in half and gently twist to separate. Using a paring knife peel the skin of the peaches. Slice the peach halves into 1/4-inch slices, set aside.
- Heat a skillet over medium-high heat. Add ghee to the skillet. Add onions and saute for 3 - 5 minutes. Add garlic, peaches, ginger, and rosemary. Season with salt and saute for 5 minutes or until peaches are tender but not falling apart. Remove from heat and set aside.
- Heat grill to medium heat, until you can hold your hand over the grill for 4 - 5 seconds. Place the pork chops on the grill on direct heat for 2 - 3 minutes each side. Move the chops to indirect heat and cover the grill. Cook the tops until they or firm to the touch or reach an internal temperature of 145 degrees, about 15 minutes.
- Transfer chops to a platter and let rest for 10 minutes. Reheat the peaches. Serve chops topped with peaches.
Ghee can be found in the refrigerated section of your local health food store. If you cannot find ghee you can use butter.
If peaches are not in season you can substitute with frozen peaches.
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Amount Per Serving: Calories: 497Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 161mgSodium: 311mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 43g
Brenda @ a farmgirl's dabbles says
This looks like an incredible meal! We’ll be getting a box of peaches delivered soon – I think I know one meal I’m going to make with them!!