Grilled Pork Chops Peach Glaze

These juicy grilled pork chops with spicy peach glaze offer a wonderful blend of sweet and heat that caramelizes beautifully on the grill. The bone-in chops are seasoned with aromatic spices and then basted with a glossy peach preserve glaze laced with red pepper flakes. Ready in just 25 minutes, this recipe brings smoky, sweet, and spicy flavors together for a satisfying main dish perfect for any summer cookout or weeknight dinner.

I first tried this recipe when I wanted something quick yet impressive for guests, and now it’s a regular request at family dinners because of how flavorful and easy it is.

Ingredients

• Pork chops: Four bone-in pork chops about one inch thick for the best flavor and moisture, look for chops with a nice marbling and pink color
• Olive oil: Two tablespoons to help the seasoning stick and promote a good sear
• Seasoning: One teaspoon each of salt, black pepper, garlic powder, onion powder, and smoked paprika. Smoked paprika adds a subtle smoky depth, try to find Spanish smoked paprika if you can
• Peach preserves: One cup as the star of the glaze, bring natural sweetness and shine, if fresh peaches are in season look for preserves made locally for the best flavor
• Soy sauce: Two tablespoons to add umami and stretch the glaze
• Apple cider vinegar: One tablespoon adds a sharp tang that balances the sweetness
• Red pepper flakes: One teaspoon for heat, adjust based on how spicy you like your glaze
• Optional garnish: Fresh peach slices make a pretty and fresh garnish

Step-by-Step Instructions

Preheat the Grill:

Preheat your grill to medium-high heat so it is hot enough to create perfect grill marks and sear the chops well. This step is crucial for flavor and appearance so allow at least 10 minutes for the grill to heat fully.

Season the Pork Chops:

In a small bowl combine olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture evenly over both sides of each pork chop making sure to coat all surfaces well to build the flavorful spice crust.

Prepare the Spicy Peach Glaze:

Mix together the peach preserves, soy sauce, apple cider vinegar, and red pepper flakes in a separate bowl. Stir until smooth and well combined to ensure the spicy sweetness will glaze the chops evenly.

Start Grilling the Pork Chops:

Place the seasoned pork chops on the grill and cook for about 4 to 5 minutes on the first side without moving. This helps develop beautiful grill marks and a crusty exterior. Resist the urge to flip too early.

Glaze and Flip:

Flip the pork chops carefully to the other side and brush generously with the spicy peach glaze. Continue cooking another 4 to 5 minutes and brush more glaze onto the chops halfway through this side to build layers of flavor and a caramelized finish.

Check for Doneness:

Insert an instant-read meat thermometer into the thickest part of the chop. The internal temperature should reach 145 degrees Fahrenheit to ensure the pork is juicy and safe to eat. If not quite there, continue grilling a minute or two more and check again.

Let Them Rest:

Remove the pork chops from the grill and let them rest for 5 to 10 minutes to allow juices to redistribute through the meat. This step helps keep them moist when you cut into them.

Serve and Enjoy:

Serve your grilled pork chops warm and garnish with fresh slices of peaches if you like for a burst of freshness. Dig in and enjoy the perfect balance of smoky, sweet, and spicy flavors.

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My favorite ingredient has to be the smoked paprika. It adds a layer of rich smokiness that pairs so well with the sweet glaze and the natural pork flavors. I remember the first time I made this for a family barbecue and the pumpkin spice chips were a huge hit with my dad. It quickly became the dish everyone asked for again.

Storage Tips

Leftover grilled pork chops keep well in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat or in the oven to avoid drying them out. Store leftover glaze separately in a sealed jar or container where it will last about a week. The glaze also makes a bright addition when drizzled warm over roasted vegetables or chicken.

Ingredient Substitutions

If peach preserves are not available, apricot or mango preserves work beautifully and offer a slightly different but equally delicious sweetness. You can also mix in fresh or canned peaches for extra texture. Boneless pork chops are fine to use but cook faster so check early. For less heat reduce red pepper flakes or swap for mild paprika instead, and for more heat add fresh jalapeño or a splash of hot sauce in the glaze.

Serving Suggestions

These pork chops pair wonderfully with simple grilled vegetables like asparagus or zucchini, creamy mashed potatoes, or a fresh green salad. For a Southern twist, serve alongside baked beans or cornbread. The glaze’s sweet and spicy notes complement sides with a hint of smokiness or creaminess very well.

Cultural Context

Grilling pork chops is a classic element of American BBQ culture where smoky flavors and carnivorous feasts are common summer traditions. This recipe adds a unique fruit glaze twist that highlights the melding of sweet and spicy that is celebrated across many regional cuisines especially in the South and Southwest. It’s a great way to bring a fresh but familiar flavor profile to your weekend cookout.

Recipe FAQs

→ Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops can be used. They cook faster than bone-in, so start checking for doneness after 3-4 minutes per side. Aim for 145°F internal temperature for optimal juiciness and safety.

→ What are good substitutes for peach preserves in the glaze?

Apricot or mango preserves offer a similar sweet fruitiness. You can also mix fresh or canned peaches for texture and flavor variation.

→ How do I achieve perfect grill marks on pork chops?

Preheat the grill to medium-high heat. Pat chops dry to ensure a good sear. Cook without flipping for 4-5 minutes, rotate 90 degrees halfway for crosshatch marks, then flip and repeat.

→ How should leftover glaze be stored and used?

Store leftover glaze in an airtight container in the refrigerator for up to one week. It works well as a marinade or drizzle for chicken and grilled vegetables.

→ Can I adjust the spice level of the glaze?

Yes, reduce red pepper flakes or substitute with smoked paprika for milder heat. For more spice, add jalapeño or hot sauce to the glaze mixture.

→ What is the best way to check pork chop doneness?

Use a meat thermometer inserted into the thickest part, aiming for 145°F to ensure juiciness and safe consumption.