Grilled Pork Chops with Pickled Peaches

by Anne Maxfield on August 8, 2012

Serves 4
Prep time 2 hours
Cook time 15 minutes
Total time 2 hours, 15 minutes
Meal type Main Dish
Occasion Barbecue
The Accidental Locavore shares a recipe for grilled pork chops with pickled peaches, An easy summer main course recipe with pork chops and peaches.


For the peaches

  • 2 cups white wine vinegar
  • 1 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons yellow mustard seeds
  • 1 bay leaf
  • 1 tablespoon black pepper corns
  • 2 tablespoons kosher salt
  • 4 large peaches, ripe but firm, cut into 1/2 inch dice

For the pork chops

  • 2 tablespoons olive oil (use 3 tablespoons if you pan fry the chops)
  • 20 small sage leaves, plus 1 tablespoon minched sage
  • 1 tablespoon black pepper, coarsely ground
  • 4 bone-in pork chops, 1 inch thick (about 10 ounces each)


For the peaches
Step 1
In a large saucepan, combine the white wine vinegar, water, sugar, mustard seeds, bay leaf, peppercorns and salt. Bring to a boil to dissolve the sugar. Put the diced peaches in a large heat-proof bowl and pour the hot brine over them. Let stand for 1 hour, then refrigerate for at least 30 minutes or up to a week.
For the pork chops
Step 2
In a small bowl, combine 1 tablespoon olive oil, the chopped sage, the ground pepper and a heaping tablespoon kosher salt. Rub over the pork chops and let stand for 30 minutes.
While the pork chops are marinating, light the grill. Then, in a medium sauté pan, heat 1 tablespoon olive oil over moderate heat. Add the sage leaves and fry until crisp, about 1 minute per side. Put them on a paper towel to absorb any excess oil. Set aside for garnishing the pork.
Grill the pork chops over a medium-high fire for about 8 minutes a side (with an instant-read thermometer, the internal temperature should be 145 degrees). Transfer to a plate and let rest for 3 minutes.
To serve: put a pork chop on each plate. Using a slotted spoon, top each chop with about ½ cup of the pickled peaches. Garnish with the fried sage leaves, serve and enjoy!

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