Summertime on the grill calls for juicy pork chops paired with a luscious, fruity glaze. This grilled pork chops with peach glaze dish perfectly balances savory and sweet, making it a standout for backyard cookouts and casual dinners alike. Each bite bursts with vibrant flavors that capture the essence of outdoor grilling and fresh summer fruit.
The peach glaze caramelizes beautifully on the grill, infusing the tender pork with a tangy and slightly sweet finish. Whether you choose bone-in or boneless pork chops, this recipe transforms a simple cut into a gourmet experience without any fuss.
- Combines juicy, tender pork chops with a fresh, sweet-tart peach glaze for unforgettable flavor.
- Perfectly balanced sweet and savory elements that enhance the natural pork taste on the grill.
- Simple ingredients and straightforward steps make it accessible for any summer grilling occasion.
Ingredients
- Pork Chops (4, bone-in or boneless): Thick, juicy chops ensure tender results with excellent grill marks and perfect texture.
- Salt & freshly ground black pepper: Essential seasoning to enhance the natural pork flavor and provide a savory foundation.
- Olive Oil (1–2 tbsp): Helps prevent sticking, enhances browning, and adds a subtle fruity richness to the chops.
- Peach Preserves or Peach Jam (1 cup): The star of the glaze, bringing fresh sweetness and natural fruit aroma to complement pork.
- Dijon Mustard (2 tbsp): Adds tangy depth and a mild bite that balances the sweetness of the peach preserves.
- Apple Cider Vinegar or Lemon Juice (2 tbsp): Provides acidity to brighten flavors and cut through the richness of pork and preserves.
- Garlic Cloves (1–2, minced): Infuses the glaze with bold, aromatic savory notes for complexity.
- Optional: Red Pepper Flakes or Smoked Paprika (pinch): Adds a gentle warmth or smoky undertone for a customized flavor profile.
- Optional Garnish: Fresh Parsley or Sliced Peaches: Adds color, freshness, and an inviting presentation when serving.
Instructions
- Season and Prepare the Pork Chops
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Start by seasoning both sides of the pork chops generously with salt and freshly ground black pepper. Lightly brush the chops with olive oil to help prevent them from sticking to the grill and to promote beautiful caramelization.
- Mix the Peach Glaze
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In a small bowl, whisk together peach preserves, Dijon mustard, apple cider vinegar (or lemon juice), and minced garlic. The combination creates a glaze that is sweet, tangy, and aromatic. Add a pinch of red pepper flakes or smoked paprika if you desire a hint of heat or smokiness.
- Preheat the Grill
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Heat your grill or grill pan over medium-high heat to ensure a hot surface that sears the pork chops perfectly. A properly heated grill locks in juices and develops those sought-after grill marks.
- Grill the Pork Chops
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Place the pork chops on the grill and cook for about 4 to 5 minutes on one side without moving them, which allows the meat to develop a nice sear. Flip and cook another 4 to 5 minutes until they are nearly cooked through.
- Brush with Peach Glaze and Finish Cooking
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Brush a generous layer of the peach glaze over each chop, then continue grilling for an additional 1 to 2 minutes per side. This step caramelizes the glaze and imparts a glossy, flavorful coating. Monitor your grill to avoid charring by moving to indirect heat if needed. Cook until the internal temperature reaches 63–68 °C (145–155 °F), depending on your preferred doneness.
- Rest and Serve
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Remove the pork chops from the grill and let them rest for a few minutes to allow juices to redistribute. Drizzle with any remaining glaze and garnish with fresh parsley or thin slices of peach for a vibrant, elegant presentation.
- Use a digital meat thermometer for precise doneness and juicy pork chops every time.
- If the glaze starts to burn on the grill, transfer chops to indirect heat to caramelize gently.
- Bone-in chops tend to retain moisture better, but boneless work perfectly with this glaze too.
Storage Tips
Store any leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or grill to avoid drying out the meat. The peach glaze also keeps well and can be refrigerated separately for up to one week.
Serving Suggestions
Serve these flavorful pork chops alongside grilled vegetables such as asparagus or zucchini. A crisp summer salad or fluffy rice pilaf makes an excellent accompaniment, balancing the sweet and savory elements beautifully.
- Pat pork chops dry before seasoning to maximize browning and crust development on the grill.
- For an even glaze coating, brush the peach sauce multiple times during the final grilling phase.
- Allow chops to rest post-grill for juicier, more tender bites.
FAQs
- Can I use fresh peaches instead of preserves?
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Fresh peaches can be pureed and reduced with sugar to make a glaze, but preserves provide a thicker consistency and sweeter flavor that’s ideal for grilling.
- What’s the best cut of pork for this recipe?
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Bone-in pork chops retain moisture and flavor better, but boneless chops grill quicker and work well with this peach glaze.
- How do I prevent the glaze from burning on the grill?
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Apply the glaze during the last few minutes of grilling and move the chops to indirect heat if the glaze starts to char.
- Can I make the glaze ahead of time?
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Yes, the glaze can be whisked together and refrigerated up to 3 days ahead. Bring it to room temperature before glazing the chops.
- Is this recipe suitable for weeknight dinners?
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Absolutely! With simple prep and quick grilling, it’s an easy yet impressive meal for any weeknight.
Grilled Pork Chops Peach Glaze
Equipment
- 1 grill or grill pan
- 1 small bowl
- 1 brush for oil and glaze
Ingredients
- 4 pork chops bone-in or boneless
- Salt and freshly ground black pepper to taste
- 1 to 2 tablespoons olive oil
- 1 cup peach preserves or peach jam
- 2 tablespoons Dijon mustard or whole-grain mustard
- 2 tablespoons apple cider vinegar or lemon juice
- 1 to 2 garlic cloves minced
- Pinch of red pepper flakes or smoked paprika optional
- Fresh parsley or sliced peaches for garnish optional
Instructions
- Season pork chops with salt and pepper on both sides and brush lightly with olive oil.
- In a small bowl, whisk together peach preserves, mustard, vinegar or lemon juice, and minced garlic. Add red pepper flakes or smoked paprika if desired.
- Heat grill or grill pan over medium-high heat. Cook pork chops 4 to 5 minutes per side until grill marks form and meat is nearly cooked.
- Brush glaze over pork chops and grill additional 1 to 2 minutes per side until glaze caramelizes and pork reaches 145–155 °F.
- Remove chops and rest for a few minutes. Drizzle with extra glaze and garnish with parsley or peaches before serving.
Notes
- Use apricot or mango preserves for flavor variation.
- Add hot sauce or chili flakes to increase spice level.
- Serve with grilled vegetables, rice, or a summer salad.
- Use indirect heat if glaze chars too quickly.
