These savory grilled pork chops with peaches, jalapeño and honey are juicy, flavorful and best of all easy to make!
Grilling season is here! I cannot wait to have a “real” outdoor BBQ at home one day. For now I’m grilling on my stove top grill pan which to be honest… gets the job done! The great thing about this recipe is you can grill these pork chops on whatever type of grill you have; gas, charcoal, or stove top.
My favorite part of this dish is the peach and jalapeño salad that tops the pork after it comes off the grill. I love the combination of savory and sweet. The juicy peaches cut through the salty, fatty pork perfectly!
Try these grilled pork chops alongside a fresh salad or whipped Japanese sweet potatoes.
Ingredients
Here’s what you’ll need to make this recipe: bone-in pork chops, ripe peaches (or nectarines), jalapeño, tomatoes, shallot, lime juice, honey and olive oil.
Recipe Step by Step
Step 1. Grill the Pork Chops
Take the pork chops out of the refrigerator about 30 minutes before you’re ready to start grilling. This will help your pork chops to cook more evenly.
Step 2. Prepare the Salad
Toss together the peach and jalapeño salad.
Step 3. Serve
Top the grilled pork chops with the peach mixture, serve immediately!
Tips, Tricks and FAQs
Pork should be cooked to an internal temperature of 145F. But remember, meat continues to cook for a few minutes after it’s removed from a heat source, in this case the grill. Insert a meat thermometer into the thickest part of the chop, when the temperature reads between 135-140F you can pull it off the grill and let it carry over to 145F.
Absolutely, you can grill pork chops on an indoor grill pan, gas or charcoal grill.
Keep it simple! Serve these grilled pork chops with a fresh salad or whipped Japanese sweet potatoes.
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Grilled Pork Chops with Peaches, Jalapeño and Honey
Ingredients
- 4 bone-in pork chops
- 4 ripe peaches or nectarines pitted an cut into wedges
- ½ cup cherry tomatoes halved
- 1 jalapeño seeded and finely chopped
- 1 large shallot peeled and thinly sliced
- ½ c chopped cilantro
- 2 juicy limes juice and zest
- ¼ c olive oil plus extra for the pork chops
- 3 tbsp honey
- salt and pepper
Instructions
- 30 minutes before you're ready to start grilling take the pork chops out of the refrigerator and coat with a thin layer of olive oil and season with salt and pepper.
- In a mixing bowl, toss together the sliced peaches, tomatoes, jalapeño, cilantro, shallot, honey, olive oil, lime juice and zest. Season with salt and then set aside.
- Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Grill the pork chops for 5-7 minutes on each side or until the internal temperature reads between 135-145F. Let rest for 5 minutes before serving.
- To serve, place the pork chops on a platter and top with the peach and jalapeño mixture!
Notes
- What is the safe internal temperature of pork chops?
Pork should be cooked to an internal temperature of 145F. But remember, meat continues to cook for a few minutes after it’s removed from a heat source, in this case the grill. Insert a meat thermometer into the thickest part of the chop, when the temperature reads between 135-140F you can pull it off the grill and let it carry over to 145F. -
Can I make grilled pork chops with a grill pan?
Absolutely, you can grill pork chops on an indoor grill pan, gas or charcoal grill. - What should I serve with grilled pork chops?
Keep it simple! Serve these grilled pork chops with a fresh salad or whipped Japanese sweet potatoes.
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