Sprig Originals's kitchen / Grilled Peach BBQ Pork Chops with Charred Peaches
Grilled Peach BBQ Pork Chops with Charred Peaches
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Thick bone-in pork chops get a smoky paprika rub, a hard sear over the hot side of the grill, then finish gently over indirect heat under a sticky peach-and-barbecue glaze. Halved peaches char right alongside them, so dinner is done in one trip to the grill.
Ingredients
Chops and Rub
- 4 bone-in pork loin chops, about 1 inch thick
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp vegetable oil
Peach Glaze and Grilled Peaches
- 1/2 cup peach preserves
- 1/3 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tsp hot sauce
- 3 firm-ripe peaches, halved and pitted
Instructions
- Pat the pork chops dry. Stir the salt, pepper, smoked paprika and garlic powder together, rub the chops all over with the vegetable oil, then coat them with the spice mixture. Let them sit at room temperature for 20 minutes while the grill heats.
- Set the grill up for two-zone cooking: on a gas grill, light half the burners on high, close the lid and preheat 10 minutes to about 450°F, leaving the other burners off; on charcoal, bank the lit coals to one side. Scrape the grates clean and oil them lightly.
- Whisk the peach preserves, barbecue sauce, cider vinegar and hot sauce in a small bowl until smooth. Pour half into a second bowl and set it aside for serving so you are not brushing raw pork juices into it.
- Lay the chops over the hot side and grill uncovered for 3 minutes per side, until well marked. Set the peach halves cut side down on the hot side at the same time and char them for 3 to 4 minutes without moving.
- Move everything to the cool side of the grill. Brush the chops generously with glaze, close the lid, and cook 6 to 10 minutes, flipping and glazing once, until an instant-read thermometer in the center of a chop reads 145°F. Keep the peaches on the cool side, brushing them once with glaze.
- Transfer the chops and peaches to a platter, tent loosely with foil and rest 5 minutes. Serve with the reserved glaze spooned over the top.
Chef's tips
- If your chops are thinner than 1 inch, skip the indirect stage — sear 3 minutes per side, glaze, and pull them at 145°F.
- Glaze only at the end and over the cool side: peach preserves and barbecue sauce both burn fast over direct flame.
- Firm-ripe peaches hold their shape on the grate; very soft ones will collapse, so use them sliced into a salad instead.
- No peaches in season? Use canned peach halves patted very dry, and grill them just 2 minutes cut side down.
Nutrition (per serving, estimated)
620calories
43gprotein
68gcarbs
18gfat
Estimates only — values vary with brands and portions.
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