Grill peaches flesh side down on high temperature grill area about 4-5 minutes on each side. Transfer to cutting board and cut into slices. Mix red onions with remaining olive oil and sugar along with white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and pinch of kosher salt.
Add sliced peaches to red onion mixture; gently mix. Remove pork chops from marinade, discarding marinade. Grill pork chops about 10 minutes, flipping once, or until internal temperature reaches 145 degrees. Meanwhile, coat peach halves with olive oil and season with salt and cracked black pepper to taste.
Grill peaches just until grill marks appear. These grilled pork chops with peach and red-onion relish are super easy to make. Pork and fruit always go together well. This peach and red-onion relish is both sweet and savory and a burst of flavor. Grilled meat topped with fruit – what could be more summery?
Ok, I've been a bit obsessed with all things Summer and that's probably why I was over zealous with buying peaches last week. The whole crate ripened faster than expected. Yes, I could probably freeze what we couldn't eat, but instead we had them for breakfast, lunch and dinner. This recipe comes from theEveryday Foodmagazine. You know, the little recipe magazine that everyone loves, but was discontinued – sniff! I rarely found a recipe I didn't love in that magazine.
It was there for me at the start of my marriage when I learned to cook for two. It was there to guide me beyond the ramen and Ragu. I'm sad the tangible magazine is gone; however, I still frequent those little rainbow books on my shelf and discover new fast and easy recipes.
I hope you try this recipe while the peaches are in season. It's fast enough for a weeknight dinner but flavorful enough to wow some guests. Place the peaches, with the flesh side down, on the high-heat side of the grill and grill them on each side for 4-5 minutes. Remove the peaches and cut them into slices on a cutting board. In a medium bowl, blend the red onions with the 1 tbsp. Of olive oil, chili garlic sauce, pinch of kosher salt, white balsamic vinegar and 1 tsp.
Next, the sliced peaches should be added to the red onions mixture; stir gently until peaches are coated. Lightly oil the grill grates or pan, add the pork chops, and grill until charred and just cooked through, 7 to 8 minutes per side. Let rest on a platter for a few minutes. Meanwhile, in a medium bowl, toss together peaches, red onion, and 1 tbsp olive oil until coated.
Season with salt and pepper. In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Serve on grilled pork, chicken, or fish. If storing, cover and refrigerate up to 1 day.
While the pork is marinating, prepare the peach salsa. In a medium bowl, combine the peaches, corn, red onion, cilantro, olive oil and lime juice, and toss until well combined. Season with salt and pepper, and additional lime juice to taste. These grilled pork chops with peach salsa are the perfect summer meal. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix. Preheat a grill or grill pan to medium high heat. Drizzle the olive oil over both sides of the pork chops and season generously with salt and pepper to taste. Remove pork chops from marinade.
Pat pork dry with paper towels. Heat cast-iron skillet over medium-high heat. Add two tablespoons butter.
When hot, add pork chops and cook until seared on the outside, about 2 to 3 minutes per side. Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper.
Serve the pork chops topped with the relish. Cook the raisins, wine and 2 tablespoons water in a small saucepan over medium heat. Stir occasionally and cook for 5 minutes. Remove from heat and cool slightly. Add the vinegar, oil and parsley. Stir in the peaches and add salt and pepper to taste.
Set aside while grilling the pork chops. Now that the weather has warmed up I am constantly outside grilling up everything I can think of! We grill at least once a week during the summer, but sometimes I get tired of all the hamburgers and chicken breasts. I picked up these succulent bone-in center-cut pork chops at the market the other day and tossed them onto the grill to cook to golden brown perfection. Grilled pork chops are great on their own, but when you add a summery peach salsa on top you end up with a gourmet meal with very little effort. This recipe is in regular rotation at our house along with Crock Pot Pulled Pork sandwiches.
Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes.
Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Place pork on the grill.
Cover grill and cook 7 to 10 minutes, turning once, until pork is no longer pink in center. Transfer pork chops to a platter. In a medium bowl, gently toss the grilled peaches, red onion, vinegar, basil, and mint.
Serve peach and onion mixture with the pork chops. Rub corn with olive oil, salt and pepper. Wrap each corn with aluminum foil and place on sheet pan and roast in the oven for 30 minutes. While corn is cooking, dice remaining vegetables and add them to the medium mixing bowl. When corn is cooked and cooled, wrap small mixing bowl with damp kitchen towel and place upside down in large mixing bowl.
Stand up each ear of corn on the small mixing bowl and cut kernels off the cob. Add corn kernels to the bowl with the other prepped vegetables. Add 1/3 cup rice vinegar, ¼ cup olive oil, salt and pepper.
After marinating, take the pork chops out of the bag and throw away the brine. Pat dry each pork chop with a towel then coat lightly with olive oil and flavor with the black pepper and kosher salt. These grilled pork chops with peach salsa are the perfect centerpiece to any summer meal. Nothing screams summer like peaches, and pairing them with pork chops is a unique way to dress up your dinner. Regardless of what type of pork chop you choose, what takes this grilled pork chop recipe to the next level is the addition of the peach salsa. Made with ripe peaches, corn, fresh herbs and a splash of lime, it's the perfect sweet complement to the smoky and savoury flavours of the pork chops.
Grilled Pork Chops & Peaches with Parsley-Mint Yogurt Sauce. This flavorful grilled boneless pork chops with grilled peaches makes a perfect summer meal. You've never had pork chops like these - a dry sea salt brine makes them extra tender and juicy. The brown sugar spice rub adds layers and layers of flavors. In a small bowl, mix the peaches, red onion, and jalapeno together.
Add in juice of a 1/2 lime or more, according to taste. Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper. In a medium bowl, whisk together peach preserves, olive oil, vinegar lemon juice, mustard, salt and pepper for the marinade. Place one cup of the marinade in a zip-top freezer bag.
Reserve and refrigerate the remaining marinade for basting. Add pork chops to the marinade in the bag and turn to coat. Refrigerate for at least 2 hours. Preheat a grill to high.
Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. For a 1-inch thick pork chop, you want to grill it for 6-8 minutes per side.
If you want to be absolutely sure the meat is cooked all the way through, I suggest getting a meat thermometer. Then, remove the pork chops once the internal temperature reaches 160 degrees. When it comes to meat cooking times, it all depends on the size and thickness of your meat. This cooking time is a good guideline. However, internal meat temperature is your true doneness measure.
I've seen pork chops as thin as 1/2-inch or as thick as 3 inches. I recommend buying pork chops that are approximately 1-inch thick for this recipe. If the chops are too thick the outside will burn before the inside cooks through.
Preheat the grill to medium-high heat. Remove the pork from the marinade, and discard the marinade. Rub the peaches and onion with olive oil.
Sprinkle the pork, peaches, and onion with salt and pepper. Grill the pork chops 3 to 4 minutes on each side or until done. Grill the peaches and onion at the same time, turning occasionally until they are charred and tender. 1.In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Remove pork chops from brine, and discard brine. Pat pork dry with a paper towel; lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper. Add peaches to sheet pan. Turn oven to broil and raise the rack to upper ⅓ of the oven. Add peaches to the baking sheet and toss in the pork juice.
Sprinkle with a little salt and pepper, then return to the oven. Cook for 3 to 5 minutes, or until chops are cooked through. Pork is safe to eat when the internal temperature is 160 F. Pull them out when they get close; they'll continue to cook for a few minutes once removed. Pull them out when they get close; they'll continue to cook for a few minutes once removed. Remove pork from bag; discard marinade.
