Pork Chops & Peaches

This one of my favorite pork chop recipes, it’s so simple and tasty. And if you’re new to adding meats in a brine, consider this an introduction. Soaking pork chops in a brine ensures you get a moist cut of meat after it’s grilled. This is important because pork chops are lean cuts of meat that can easily dry out.

First order of business is finding thick cut pork chops. Find at least 1″ thick chops, the thicker the chop, the more of it you can eat…it’s that damn good. The chops I have here are pork rib chops. Rib loin chops (it looks like a mini t-bone steak) are excellent for this recipe too, they just cost a bit more. Boneless is an option, but there’s something about meat on a stick I find simply irresistible.

Pork rib chops

At least 1″ thick cut pork chop works best


  • 2 – 1″ thick Pork rib chops
  • Vegetable oil
  • Salt & pepper

Sauteed Peaches

  • 2 tbsp Unsalted butter
  • 1/4 cup Sugar
  • 2 Peaches, firm & sliced

Cider Brine

  • 2 cups Apple cider (or Apple juice)
  • 1.5 cups Water
  • 1/3 cup Kosher salt
  • 1/3 cup Brown sugar
  • 2 tbsp Red pepper flakes
  • 1/2 tsp Ground cinnamon

Brine instructions

  1. In a sauce pan, bring all brine ingredients to a boil, stir regularly.
  2. When all is dissolved, take sauce pan off heat and let the brine cool.
  3. Add brine to a large container with a lid (adding ice is optional)
  4. Add the pork chops to the brine and seal the container.
  5. Place it in the fridge overnight.

The brine

Grilling instructions

  1. Set grill to indirect heat, 350 degrees.
  2. Remove chops from the brine and pat dry excess brine.
  3. Coat chops in vegetable oil and season with salt & pepper.
  4. Place chops on the cool side of the grill and cover the grill with the lid, top vents are wide open.
  5. When the chops reach an internal temperature of 135 degrees, remove the grill lid and let the fire build to over 500 degrees.
  6. Directly grill the pork chops over the fire until you start to see char marks.
  7. Remove from the grill once IT reaches 140 degrees.
  8. Let the chops rest on a plate for 5 minutes loosely covered with foil before serving.

Start grilling chops using indirect heat…

…end with finishing over direct heat.

Pork chops resting to redistribute the meat juices.

Sauteed peaches instructions

  1. Cook over direct heat on the grill or on a range at medium heat.
  2. In a skillet, melt butter and add the sugar. Mix well.
  3. Add sliced peaches, cook until brown and the sauce thickens

Topped with sauteed peaches.


Immediately, serve the pork chops and top them with the sauteed peaches. This recipe is not limited to peaches, use whatever is in season…apples, pears, cherries, etc.

When you take that first bite of the smoky, sweet, salty and savory pork chop, you’re going to want another bite, followed by another. Then you see that extra pork chop that was meant to be tomorrow’s brown bag special, but you decide to eat it now, afraid that it won’t taste as good the next day. I’ve been there…and to this day, I have no idea how these pork chops taste the next day.

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