Yield: 2-4 servings
Prep: 15 minutes, plus marinade time | Cook: 20 minutes
Total Time: ~1 hour

Pork, peaches and merlot; a classic combination that just does not get old. Peak summer peaches get kissed by the grill to caramelize the sugars bringing balance to fatty, umami rich pork chops. Be sure to use peaches that are just ripe, as overly soft peaches will be difficult to grill.

Ingredients

• 2 bone-in double cut pork chops
• 3 yellow peaches, barely ripe
• 1 cup balsamic vinegar
• ¼ cup brown sugar
• 1 handful fresh arugula
• Extra Virgin Olive Oil
• Salt and Pepper

• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp ground black pepper
• Salt

Preparation

1. Mix together all the ingredients for the marinade in a small bowl. Place the pork chops in a ziploc bag, or dish, and pour in the marinade. Let the pork marinate for at least thirty minutes or up to twelve hours.
2. In a small sauce pot bring the balsamic vinegar and brown sugar up to a boil and immediately reduce to a simmer. Allow the balsamic to reduce by half or until it coats the back of a spoon. Set aside to cool.
3. Bring the barbecue up to medium high heat. Make sure the grill is well cleaned and seasoned. Remove the pork chops from the marinade and allow them to come to room temperature while the grill heats up. Grill the pork chops on both sides, turning once on either side to create a crosshatch pattern. Grill for ~4 minutes, then flip. Grill for an additional 4 minutes and flip again, turning the pork chops 45°. Flip once more, keeping the 45° degree turn. Pork chops are done when they feel firm or until internal temperature reaches 150℉. Remove from the grill and allow them to rest for 5-7 minutes.
4. Cut the peaches in half and remove the pit. Lightly brush with olive oil and season with salt before placing on the hot grill. Grill for two minutes before carefully lifting with a spatula and rotating 45° and grilling for an additional two minutes. Remove from the grill and set aside.
5. To serve, slice the pork into thick cuts and place on a platter with the bones. Add the grilled peach halves. Drizzle the balsamic reduction over the pork and peaches. Toss the arugula in a bowl with a drizzle of olive oil and a pinch of salt before scattering over the grilled pork and peaches.

Take a look at our recommended pairing below.