Article: Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.
View Original PDFMain Ingredients
- 4 bone-in pork chops
Marinade Ingredients
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 dashes Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon black pepper
Peach Sauce Ingredients
- 2 large peaches (or about 2 cups), pitted, peeled and diced
- 3 tablespoons butter
- 1/2 jalapeño pepper, seeded and finely minced
- 1/4 cup white wine
- 1 tablespoon honey
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Directions
- Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper in a large bowl. Add the pork chops, cover, and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to ensure the chops are well-coated.
- Remove the pork chops from the marinade. Sprinkle both sides with a bit more freshly ground pepper and a light dusting of Kosher salt. Let them come to room temperature for about 30 minutes.
- While the pork chops marinate, prepare the peach sauce. Remove skins from the peaches and finely dice them. In a medium saucepan, melt the butter over medium-high heat. Add the jalapeño and stir for about 2 minutes. Add the white wine, honey, lemon zest, lemon juice, and peaches. Bring to a low simmer and cook for 20–30 minutes, or until the wine reduces and the sauce thickens. Mash the fruit slightly while it cooks. Season with Kosher salt and pepper to taste.
- Preheat the grill. Place the marinated pork chops on a hot, well-oiled grill and sear for about 3 minutes on each side. Then create a direct/indirect heat environment by turning off one burner (or lowering it). Move the chops to the indirect side and grill until the internal temperature reaches 145°F.
- Once the pork chops reach 145°F, remove and place on a clean plate. Cover loosely with an aluminum foil tent and let rest for 10 minutes to allow juices to reabsorb.
- Serve the pork chops topped with spoonfuls of peach sauce and a garnish of thyme leaves.