These grilled pork chops are juicy, smoky, and slathered in the most delicious spicy peach glaze. It’s the kind of meal that screams summer—from the grill marks to the sweet, sticky finish.
The peach glaze adds a bold twist that makes this dish unforgettable. I love serving these with grilled veggies or a simple side salad. Easy, tasty, and totally crowd-pleasing!
Key Ingredients & Easy Swaps
- Pork Chops: Bone-in pork chops give the most flavor and stay juicy. Boneless works too—just watch the cooking time since they cook faster.
- Peaches: Fresh peaches are perfect when in season, but canned peaches or even mango will do the trick in a pinch.
- Smoked Paprika: Adds a great smoky depth. If you don’t have any, regular paprika or chili powder works fine.
- Peach Preserves: Sweet and sticky! No preserves? Simmer down some peaches with a bit of honey or maple syrup instead.
Ingredients:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Spicy Peach Glaze:
- 1 cup peaches (fresh or canned), chopped
- 1/4 cup peach preserves
- 1 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes (or more if you like it spicy!)
Optional Garnish:
- Chopped fresh parsley
Instructions:
1. Season the Pork Chops
In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub this flavorful mix all over the pork chops. Let them marinate for at least 30 minutes—or refrigerate for up to 2 hours if you’ve got time!
2. Make the Peach Glaze
In a small saucepan over medium heat, combine chopped peaches, peach preserves, vinegar, and red pepper flakes. Stir and simmer for 5–10 minutes until slightly thickened and the peaches soften. Set aside to cool.
3. Preheat the Grill
Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
4. Grill the Pork Chops
Place chops on the grill and cook for 4–6 minutes on one side. Flip, then brush generously with the peach glaze. Grill another 4–6 minutes, or until internal temperature hits 145°F (63°C).
5. Rest & Serve
Let the pork chops rest for 5 minutes off the grill so they stay nice and juicy. Brush with any extra glaze and garnish with parsley if desired.
Tips & FAQs
Can I use boneless pork chops?
Absolutely! Just reduce grilling time by a minute or two on each side—boneless cuts cook faster.
What if I don’t have fresh peaches?
No problem! Canned or frozen peaches (thawed) work well. You can also use apricots or mango for a fun twist.
Can I make the glaze ahead of time?
Yes! Store it in the fridge in an airtight container for up to 1 week. Reheat before using.
How do I store leftovers?
Refrigerate in a sealed container for up to 3 days. Reheat gently with a splash of broth or water to keep the meat moist.
