Oh my! It is getting hecka humid! I walk outside and I immediately feel sticky and wet. Ugh! It makes perfect weather for swimming in a nice cold pool though! We got to go swimming for the first time this summer (and the first time since before I got pregnant with Carly… so 2 years ago!). It was fabulous and man did Carly just absolutely love it! She was livin’ it up splashing like a maniac. If I were to let go of her I’m sure she’d figure out how to swim… well, maybe not so sure because I didn’t do that.
Anyway, it’s barbecue season so I thought I’d endure the 90 degree weather plus 90% humidity to bring my lovely readers these beautifully grilled chops and peaches.
These do not disappoint! As with my baby back ribs you “triple dip” the meat in the sauce (well, I guess for these you “triple baste”). This adds more flavor and creates a caramelized coating. You definitely want that.
Um, grilled fruit is amazing (in case you don’t know). I’m obsessed with grilled pineapple but these peaches are pretty delicious too with the cinnamon sugar butter that you baste on. Yes, please!
Go grab your peaches and chops and get a grilling!
Barbecued Pork Chops with Grilled Peaches
Ingredients
For the Sauce:
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
For the Pork:
- 4 6 ounce bone-in center-cut pork chops
- 3/4 teaspoon dried thyme
- 3/4 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
For the Peaches:
- 4 peaches, halved and pitted
- 2 tablespoons butter, melted
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
Instructions
For the Sauce:
- In a small bowl, combine all sauce ingredients. Remove 1/4 cup of sauce and place in a small dish to be served with the chops. Use the rest of the sauce as directed below.
For the Pork:
- Combine thyme, garlic salt, and red pepper in a small dish. Trim fat off pork and then sprinkle both sides with the spice mixture.
- Baste pork on both sides with the sauce and then place on the grill. Cook for 2 minutes on each side, baste a second time, cook 2 minutes on each side again, baste a third time, and cook for 2 more minutes on each side again. (Close grill during cooking periods.)
For the Peaches:
- In a small dish, mix butter, cinnamon, and sugar.
- Baste peaches with butter mixture and then place on the grill. Baste every two minutes and grill until golden.
Recipe Source: Pork is slightly adapted from Cooking Light Complete Cookbook
I fixed it for my husband and me last night. I fixed the pork and peaches in a frying pan on the stove top, small bit of olive oil to coat the pan, but followed all others orders to the letter, including the pulling out after each 2 min on each side and re-dipped. The peaches had their own small frying pan. Next time I’ll fix us each two pork chops A very delicious way to cook pork chops!
Linda, I’m glad to hear you enjoyed it so much! Thanks for sharing that you were able to cook it in a frying pan. It’s nice to have that option for those who don’t have a grill.
Melanie, this was awesome! Everyone loved it, including my pickiest eater Nathan that has a fit about everything! It’s going to join our rotation of favorite meals! Thanks!
Yay! So glad it was a hit with Nathan and everyone else! Thank you Meri!
Melanie, we made this last night and it was SOO delicious!! Thanks for the great recipe 🙂
Thanks Brittney! 🙂 I’m glad you guys enjoyed it! It’s good to hear from you, hope you’re doing well!
That sauce looks amazing, and I love how it gets all caramelized on the pork chops. Grilled peaches sound like the perfect accompaniment!
Thanks Kristine! Yes, the peaches make a perfect pairing!