Grilled Pork Chops and Peaches
Hot grills in the summer feel like home to me—smoky ribbons of air rising up around you as the heat curls into your skin and everything smells a bit charred, a bit sweet. A long time ago, one August afternoon, I grilled pork chops and peaches more out of necessity than inspiration (we had both, nothing else)… but what happened was kind of magic. The meat took on this golden crust, juicy inside, and the peaches softened just enough, their sugars turning sticky and caramelized. It’s simple. Almost… too simple. But isn’t that always the best part?
Why You’ll Crave It
- The savory richness of the pork melts beautifully into the soft, sweet edge of the grilled peaches
- It’s fast—on the table in under 30 minutes, truly
- No fancy equipment, no long marinade, just the grill and five or so ingredients
- It feels like something you’d order at a nice dinner spot—outdoors, wine in hand—but it’s your home, your backyard
- Everyone seems to pause on the first bite (I love that moment)—it’s unexpected but perfect
The first time I made this, my brother said, mid-bite, “Wait, what’s on this again?”—which, for him, is high praise.
What You’ll Need
- Pork chops: 4 bone-in, about 1-inch thick if you can—they sear nicer and stay juicy
- Peaches: 2 ripe ones, halved and pitted—firm but not hard, or they’ll fall apart on the grill
- Olive oil: 2 tablespoons, for brushing and rubbing—nothing fancy, just enough for gloss and sticking prevention
- Salt: 1 teaspoon fine sea salt—it clings better to meat than flaky varieties here
- Black pepper: ½ teaspoon, cracked fresh if possible—it matters surprisingly much
- Fresh thyme: 1 tablespoon, chopped—gives that soft herbal echo after the bite, almost lemony
Easy How-To
Get the grill nice and hot
Preheat your grill to medium-high heat. If you’re using charcoal, let the coals turn a little ashy-white before you start. It should feel too hot to hold your hand over for more than 2-3 seconds. That’s about right.
Season the pork chops
Rub a drizzle of olive oil on both sides of each pork chop, then sprinkle generously with salt and pepper. You want the seasoning to be almost visible—don’t be shy. Press some fresh thyme into the meat gently. Let them sit while you prep the peaches.
Get the peaches ready too
Halve them carefully and remove the pits (I use a spoon if they’re stubborn). Brush the cut sides with a bit of olive oil—nothing fancy, just to keep from sticking. They’ll burn fast, so we save them for the last few minutes of grilling.
Grill the pork chops
Lay the chops on the grill. Close the lid, if you have one, and cook for about 6-7 minutes, then flip. If it resists when you try, wait another minute—it should release easily. Cook the second side for another 5 minutes or so. Check with a thermometer if you’re unsure (you’re looking for 145°F at the center). Once done, move them off the heat and let them rest.
Grill the peaches
During those final minutes of pork cooking—or right after, it doesn’t matter too much—place the peaches cut side down right on the grates. Let them sit for almost 4 minutes. Don’t move them, just enough for softening and grill marks. You’ll smell when they’re ready, that honey-sweet charred scent.
Let things rest, then plate
Let the pork chops sit for at least 5 minutes—this part matters more than people realize. Enough time to pour some wine or grab plates. Then serve each chop with half a peach, maybe sprinkle more thyme on top. It doesn’t need much else, really.
Good to Know
- Start with room temperature meat—it grills more evenly and won’t seize up
- If your peaches are very ripe, chill them first—just 10 minutes in the freezer helps them keep their shape
- The grill might flare up with the peaches—that little char on the skins is a good thing… don’t panic
Serving Ideas
- Serve with chilled rosé and a handful of arugula tossed with lemon juice and parmesan
- Pair with grilled bread and a spoon of ricotta, topped with thyme-honey if you’re feeling fancy
- Plate over a bed of lightly dressed barley or quinoa with herbs…makes it feel more like a full meal
Top Tricks
- Oil the grill grates lightly with a paper towel before cooking—it prevents sticking better than oiling the food
- If you’re nervous about timing, grill the peaches first and keep them warm—you won’t ruin anything
Frequently Asked Questions
Can I use canned peaches if fresh ones aren’t in season?
Honestly… not for grilling. They’re too soft, too syrupy. If you must, roast them or use them raw in a salsa instead.
What if I don’t have a grill?
Use a grill pan! Or even a cast-iron skillet over high heat. You won’t get the same smoky flavor, but the caramelization still happens—it still tastes special.
Can I marinate the pork first?
You can, of course. A quick marinade with olive oil, lemon zest, garlic, and a splash of vinegar can be lovely. But this recipe lets the ingredients speak quietly and clearly. So honestly—it’s not needed.
What’s the best way to know the pork is done?
Without a thermometer? Touch—when it feels firm but still slightly springy in the center. But for safety and confidence, use a meat thermometer. Once it reads 145°F, you’re golden.