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Pork Chops with Peaches

Pork Chops with Peaches

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
When peaches are out of season, use 1/2-inch slices of peeled and cored pineapple. Grill, turning once, until the pineapple is slightly charred and heated through, about 8 minutes total. To peel and core a fresh pineapple, cut away the peel with a sharp knife. Slice the pineapple crosswise, then use a 1-inch round biscuit cutter to remove the core.


  • 2 tsp. ancho chili powder or other chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 4 bone-in, center-cut loin pork chops, each
      about 3/4 inch thick
  • Canola oil for brushing
  • 2 large firm-ripe peaches, halved and pitted
  • 2 Tbs. mango chutney (optional)


Prepare the grill
Prepare a hot fire in a grill. If using a gas grill, turn one burner on medium-low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.

Prepare the pork chops and peaches
In a small bowl, stir together the chili powder, cumin, salt and garlic powder. Brush the pork chops on both sides with oil and sprinkle with the chili mixture. Brush the peaches lightly with oil. Set aside.

Grill the pork chops and peaches
Lightly oil the grill rack. Place the pork chops over the hottest area of the grill. Grill until the undersides are seared with grill marks, about 2 minutes. Turn the chops over and grill about 2 minutes more. Move the pork chops to the cooler area of the grill and cover. Grill until the chops feel firm and spring back when pressed in the center, 6 to 8 minutes more.

During the last 5 minutes of grilling, place the peaches, cut sides down, over the hottest area of the grill. Grill until the undersides are seared with grill marks, about 3 minutes. Turn the peaches over and spread with the chutney. Grill until heated through, about 2 minutes more. Transfer the peaches to a cutting board and slice into thick wedges. Serve the peaches alongside the pork chops. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).