Grilled Pork Chops and Peaches

  • by William Kruse

Smokin Oaks Organic Farms | Nashville, TN

This is the perfect recipe for juicy summer peaches and succulent pork chops. Quick tip: As part of this recipe, you'll brine your pork chops before preparing this dish to lock in some of that flavor. 


  • 4 locally grown pork chops 
  • 4 cups water
  • 1/3 cup kosher salt
  • 1/3 cup sugar
  • 2 sprigs thyme
  • 4 cloves garlic
  • 1 tbs cumin
  • 1 tbs chili flake
  • 1 tsp coriander
  • 4 fresh peaches


Toss all ingredients (minus the pork chops and peaches) into a saucepan and cook over medium heat. Stir until salt and sugar has dissolved. Remove from heat and let cool. (You can speed up the cooling process by adding a few ice cubes).

Once brine has cooled completely pour into a large ziplock bag with pork chops. Remove all air from bag before sealing. Allow to sit at room temp for 30 mins or place in fridge to brine overnight.

Before grilling the pork chops, remove from brine, pat dry, and allow to reach room temperature. 

Preheat your grill, wash and halve your peaches and remove the pit. 

Grill pork for 4 - 6 minutes on one side before flipping to the other. Place peaches on hot grill, away from flame, cut side down first. This will only take a few minutes, you do not want to cook the peach, just get the grill flavoring. 

Remove pork and peaches from grill. Allow pork to rest for a few minutes while you slice the peaches. Serve peaches over pork or on the side. 


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