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This juicy grilled pork chop recipe brings together smoky flavors and a sweet spicy glaze for a dish that feels both rustic and refined. The real magic happens when the peach preserves hit the hot grill, creating a sticky caramelized finish that clings to the chops and delivers flavor in every bite. This recipe has become a go-to for summer nights when I want something hearty without a lot of fuss.
I first made this when we had surprise guests and only a few ingredients on hand. Now it’s the first thing my husband requests when peaches are in season.
Ingredients
- Bone in pork chops about one inch thick: Brings rich flavor and stays juicy on the grill
- Olive oil: Helps seasoning stick and creates a nice sear
- Salt and black pepper: Essential for balanced seasoning
- Garlic powder and onion powder: Add a savory base with depth
- Smoked paprika: Gives a subtle smokiness and beautiful color
- Peach preserves: The glaze star that brings sweetness and shine
- Soy sauce: Adds umami richness to balance the sweet
- Apple cider vinegar: Lifts the glaze with acidity and brightens flavor
- Red pepper flakes: Delivers the kick adjust to your heat preference
- Fresh peach slices: Optional garnish but adds freshness and flair
Step-by-Step Instructions
- Preheat the Grill:
- Get your grill hot by setting it to medium high. A well preheated grill ensures perfect sear marks and helps the meat release easily from the grates.
- Season the Pork Chops:
- Combine olive oil salt black pepper garlic powder onion powder and smoked paprika in a small bowl. Rub this all over the pork chops so every part is covered for full flavor.
- Prepare the Spicy Peach Glaze:
- Stir together peach preserves soy sauce apple cider vinegar and red pepper flakes until smooth. This will become your signature glaze.
- Start Grilling the Pork Chops:
- Lay the seasoned chops on the grill. Let them cook undisturbed for about four to five minutes. This step is key to achieving those gorgeous grill marks.
- Glaze and Flip:
- Flip the chops and brush them generously with the glaze. Grill for another four to five minutes. Baste again halfway through this side for maximum flavor.
- Check for Doneness:
- Use a meat thermometer to confirm an internal temperature of one hundred forty five degrees Fahrenheit. This ensures they are safe to eat and remain juicy.
- Let Them Rest:
- Take the chops off the grill and let them sit for five to ten minutes. This rest period locks in juices and makes each bite tender.
- Serve and Enjoy:
- Add fresh peach slices if you like and serve these right away while hot and glossy.
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I always smile when I make this glaze. My sister and I once made a double batch and used it on everything from grilled chicken to roasted vegetables that week. Now I keep a jar in the fridge year round.
Storage Tips
Store leftover cooked chops in an airtight container in the refrigerator for up to three days. To reheat warm them gently in a skillet with a splash of water to keep them moist. Leftover glaze should be refrigerated and stirred before reuse.
Ingredient Substitutions
If you do not have peach preserves apricot or mango preserves make great substitutes. Chicken breasts or boneless chops can be used but will need shorter cook times. You can also swap apple cider vinegar with lemon juice or white vinegar if needed.
Serving Suggestions
These chops pair beautifully with grilled corn roasted potatoes or a fresh green salad. For a southern twist try serving them with buttermilk biscuits or a scoop of coleslaw on the side.
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Cultural Context
Peach and pork is a classic combination rooted in southern cooking where fruit and meat are often paired to highlight seasonal flavors. The glaze is inspired by traditional fruit preserves used in southern kitchens to stretch harvests and enhance meats with minimal ingredients.
Frequently Asked Questions About Recipes
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work well but cook faster. Begin checking for doneness after 3–4 minutes per side.
- → What if I don't have peach preserves?
You can use apricot or mango preserves, or even homemade fruit compote as a substitute.
- → How do I get perfect grill marks on pork chops?
Preheat your grill, pat chops dry, and rotate 90 degrees mid-cook before flipping for crosshatch marks.
- → How should I store leftover glaze?
Keep it in an airtight container in the fridge for up to a week. Stir before reusing.
- → Can I adjust the spice level of the glaze?
Yes. Reduce red pepper flakes for less heat or add jalapeño or hot sauce for more kick.
- → What's the best way to check if pork chops are done?
Use a meat thermometer. Pork is safely cooked at 145°F while staying juicy and tender.