Last updated on December 17th, 2021
Nothing heralds the start of summer quite like tossing a few thick pork chops on the grill along side fresh ripe peaches. For this recipe I keep it very basic, very simple. We’re grilling pork chops that are about 1 to 1 1/2 inches thick and we’re grilling peaches. We’re using a small backyard gas grill but just about any grill will do. No special seasonings or marinade. Just fire, a handy digital meat thermometer and time.
Tips & Tricks for creating the perfect Grilled Pork Chops with Grilled Peaches
- Whole fresh peaches
- avocado oil
- bone-in thick–cut pork chops
This is one of the simplest recipes on my website, but perhaps not my easiest. These pork chops all come down to technique, temperature and timing. On the bright side, you don’t have to worry about substitutions or shopping for complex ingredients.
So that’s right. No seasonings, no marinade, no fancy tools other than the above-mentioned digital meat thermometer. Just pork chop and peaches.
To prevent the peaches from sticking to the grill, I do use a pastry brush and about 2 tablespoons of avocado oil. You can also use grapeseed oil but that can be rather expensive. Whatever “neutral” flavor of oil you have on hand will work, but make sure it has a higher smoke point, as these peaches are going right on the grill.
Once your peaches are thoroughly oiled, place them face down on the grill to start and close the lid. Resist the urge to touch or move them, even once they start smoking. Due to the high moisture content in the peaches, you’ll get a fair amount of smoke – this is normal. It will take some time for the peaches to cook, oftentimes, longer than the meat.
After about ten minutes or so (if not longer), flip the peaches over and continue cooking on the reverse side.
Remove peaches from hot grill and set aside for serving later.
The grill is warmed up completely and you’re ready to start grilling the meat. Toss the pork chops directly onto the grill grates and close the lid.
Allow the pork chops to cook on low heat on the gas grill for about ten minutes, undisturbed. Open the lid and flip the pork chops over. After about six more minutes, you can start checking the internal temperature of the pork chops with your digital meat thermometer.
For me, the pork chops are done when the internal temperature of the meat registers 145 degrees on the thermometer. This is the perfect temperature and the pork chops are not overdone or dry.
This is the cross-section of cooked pork chops fresh off the grill.
Allow meat to rest for at least 10 minutes after removing from grill.
Time to eat!
Grilled Pork Chops with Grilled Peaches
- 4 Whole ripe peaches, sliced
- 2 tablespoons avocado oil
- 2 bone-in thick–cut pork chops
- Pre-heat grill at least ten minutes before getting started.* (See note)
- Use pastry brush to brush avocado oil onto peaches.
- Place peaches onto hot grill skin side up and close the grill lid.
- After 7 to 10 minutes, flip peaches over using a pair of metal tongs. Close grill lid.
- Once peaches reach desired doneness, remove from grill and set aside.
- Place pork chops directly onto grill grate and close grill lid.
- After ten minutes, lift grill lid and turn pork chops. Close grill lid (again).
- At the 6 or 7 minute mark, start checking the pork chops with a digital meat thermometer for desired doneness. Pork chops reach “done” at 145 degrees, but feel free to leave them on if you prefer them more “well done”.
- Allow pork chops to rest for at least 10 minutes once they’ve been removed from the grill.