Grilled Pork Chops and Peaches

Thick loin chops marinate in a simple, yet elegant blend of balsamic vinegar, brown sugar and fresh herbs. Reserve a portion of the mixture for making a distinctive drizzle to sauce the grilled meat and fruit duo.

8 min.
20 min.



1. For marinade, in a 2-cup liquid measure or small bowl whisk together 1/2 cup of the olive oil, vinegar, brown sugar, fresh herb, mustard, salt and pepper. Reserving 1/2 cup for sauce, pour remaining marinade into a resealable plastic bag set in a shallow dish.

2.  Rub pork chops with garlic halves; add garlic and pork chops to marinade. Seal; marinate in refrigerator for 1 to 24 hours.

3. Heat grill for direct cooking to medium heat. Drain pork chops, discarding marinade. Grill for 10 to 14 minutes or until internal temperature reaches 145˚F, turning halfway through grilling. Remove chops; tent with foil and let rest 5 minutes.

4. Meanwhile, brush both sides of peaches with remaining 1 tablespoon oil. Grill over direct heat for 2 to 3 minutes per side or until charred and softened.

5. For sauce, bring reserved 1/2 cup marinade from step 1 to boiling, uncovered, over medium heat. Remove from heat; whisk in butter until melted. Serve over pork chops and peaches. 

Nutrition Per Serving

406 Calories, 22g Fat, 10g Saturated Fat, 0g Trans Fat, 80mg Cholesterol, 254mg Sodium, 18g Carbs, 0g Fiber, 9g Sugar, 1g Protein. Daily Values: 11% Vitamin A, 9% Vitamin C, 0% Calcium, 9% Iron
© 2017 Marsh Supermarkets, Inc.