And just like that, it’s July. More than half of the year has already passed, can you believe it? It really is true what they say, time goes by faster the older you get. Since January, I have been counting down the days until July 16. That day is the day that I finally get my own kitchen, no more sharing! It is a dream come true. This means I can cook whenever I want, use up all of the fridge space, and no longer have to deal with a dirty kitchen. I’m sure you can sense my excitement. Don’t be surprised if you start seeing more recipes posted weekly.

In the meantime, here is a simple but utterly delicious smoky peach mustard grilled pork chops recipe. This dish is the meal I imagine myself cooking on a beautiful summer day out on the porch with a cold beverage in my hand. Instead of using a regular barbecue sauce, I incorporated peaches into the sauce to truly embrace the season. These pork chops are marinated, grilled, then basted to perfection. Serve them with a tomato arugula salad for one complete dinner.


Serves 4

Smoky Peach Mustard Grilled Pork Chops

1 hr, 45 Total Time

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Ingredients

    Smoky peach mustard sauce
  • 2 lb yellow peaches
  • 1 tbsp oil
  • ½ large onion, diced
  • 1 tbsp garlic, minced
  • ½ cup apple cider vinegar
  • ¼ cup bourbon (optional)
  • 2 ½ tbsp honey
  • 3 tbsp brown sugar
  • ¼ cup dijon mustard
  • 1 ½ tbsp tomato paste
  • 1 chipotle pepper, canned, plus 1 tbsp adobo juices
  • 1 tsp liquid smoke
  • 1 tsp chili powder
  • ½ tsp dry mustard powder
  • Grilled pork chops
  • 2 lb pork chops
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp oil
  • Grilled peaches
  • 4 peaches, quartered
  • oil for brushing
  • Tomato arugula salad
  • 1 pint cherry tomatoes, halved
  • 2 cups arugula
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • ¼ cup olive oil
  • salt and pepper

Instructions

  1. Prepare the smoky peach mustard sauce. Peel the peaches, remove the pit and chop into small chunks. Heat 1 tbsp oil in a large sauce pot over medium-high heat. Add the onion and garlic and saute until the onion has softened, about 5 minutes. Add the peaches, and the remaining ingredients for the peach mustard sauce (from apple cider vinegar – dry mustard powder). Bring to a boil, cover and reduce heat to low. Continue to simmer for 30 minutes or until the peaches have softened and broken down. Remove from heat and transfer the sauce to a blender. Blend until smooth. Set aside.
  2. Combine the seasonings for the pork including the chili powder, paprika, garlic powder, brown sugar, and oil. Brush the mix on both sides of the pork chops. Let sit at room temperature for at least 1 hour or up to overnight.
  3. Heat the grill to medium heat.
  4. Cook the pork chops on the grill until deep grill marks form, about 6-7 minutes. Flip the pork chops over and cook on the other side until grill marks form. Brush on the peach mustard bbq sauce on the top side of the pork chops and flip. Cook until slightly caramelized, about 1 minute. Brush sauce on the other side, flip and cook another minute. Remove the pork from the grill and let rest 5 minutes.
  5. Meanwhile, brush the peaches with olive oil and grill until grill marks form, about 1-2 minutes. Remove from heat.
  6. Prepare the salad. Whisk together balsamic vinegar, honey, olive oil, and salt and pepper. Toss cherry tomatoes and arugula with balsamic dressing. Serve the pork chops with the grilled peaches, tomato arugula salad, and extra sauce.
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https://cherryonmysundae.com/2019/07/smoky-peach-mustard-grilled-pork-chops.html

**Helpful tips and common mistakes

Start by making the peach mustard bbq sauce. This sauce can be prepared up to 3 days in advance and actually tastes better the day after it is prepared. Whenever you cook peaches in a sauce or dessert, you want to peel the fruit to avoid having that leathery skin in the dish.Saute the onion and garlic until softened and add the remaining ingredients for the sauce. Bring to a boil over medium-high heat, reduce to low and continue to let it simmer for 30 minutes. Think of it as making a compote or jam. Once the peaches have softened, remove the sauce from heat and blend until smooth.Pork chops are a lean cut of meat with very little fat. If overcooked, the meat can become tough and well, just not good. To avoid overcooking the meat, I like to purchase thick cut chops, bone-in. In general, meats cooked on the bone tend to have more flavor and more moistness; this also applies to pork chops.Marinate the pork in the spices and oil. Let it sit for at least 1 hour or up to overnight for the best results. You are going to baste the chops at the end with the peach mustard bbq sauce but marinating them beforehand will impart more flavor.You can cook the pork chops on an outdoor or indoor grill. I don’t have an outdoor grill so I used my grill pan which worked beautifully. Cook the pork chops on one side until deep grill marks form. Flip them over and cook on the other side until deep grill marks form once again. Continue to flip and cook until the pork is almost done. Finish by basting on the peach mustard bbq sauce, allowing it to caramelize before flipping it over. Remove the pork from the grill and let it rest for 5-10 minutes to allow the juices to permeate throughout. You want the pork to be cooked until the internal temperature reaches 160 degrees F. If you have a difficult time telling if the center is cooked, use a thermometer!While the pork is resting, grill the peaches and toss together the tomato arugula salad. Serve the peach mustard grilled pork chops with extra sauce,  peaches, and salad. This meal was truly delightful. The pork chops were so juicy despite being lean meat. The sweet and savory peach mustard sauce pairs beautifully with the chops while the grilled peaches add the finishing touch. All in all, the perfect summer meal.

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.