Grilled Pork Chops with Peach Compote
by RoryPeaches and pork pair deliciously. Serve with steamed veggies, a salad, and/or mashed potatoes for a delicious dinner.
Grilled Pork Chops with Peach Compote
Rated 5.0 stars by 1 users
Category
Meats & Barbecue
Servings
4
Ingredients
4 Pork Chops
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½ tsp. Smoked Sweet Paprika
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1 tsp. Sea Salt, Fine
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½ tsp. Black Pepper, Cracked
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¼ C. Chipotle Infused Olive Oil
¼ Red Onion, Peeled & Chopped
2 C. Fresh Peaches, Peeled & Chopped
2 tsp. Fresh Rosemary, Chopped
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¼ C. Peach White Balsamic Vinegar
¼ C. White Wine (or Water)
Directions
Preheat the grill to high.
Pat the pork chops dry with a paper towel. In a small bowl, mix together half the olive oil, paprika, sea salt and pepper. Rub the seasoning mixture into the pork chops, coating thoroughly. Let rest for 15-20 minutes at room temperature or place in an airtight container in the fridge for up to 24 hours in advance of cooking.
Over medium heat, add the rest of the olive oil to a non-stick pan and add the onion. Sauté until the onion is soft and starting to caramelize (about 3 minutes). Add the peaches, rosemary, balsamic and wine (or water). Bring to a boil then reduce to a simmer, do not cover. Stir occasionally until the sauce is thick and syrupy (about 15 minutes). Remove from heat. Squish peaches with a potato masher or fork for a less chunky sauce.
Place chops on the grill and cook to the desired doneness (at least 145°F). Remove from grill, place on a cutting board and cover with foil to rest 5 minutes before serving. Place chops on a serving plate and serve peach compote over the top and on the side.
Recipe Note
Peach compote can be stored in an airtight container in the fridge for up to 2 weeks. Pork chops should be stored separately in an airtight container for up to 3 days.
For a more mild dish, substitute our Blood Orange or Eureka Lemon fused olive oils for the Chipotle Infused Olive Oil the recipe calls for.