In most households, you have one grill master and one stove-top samurai. Determine who’s who and team up to make dinner tonight. You’ll each get a piece of the action. It all starts on the grill, where you’ll cook the pork chops all the way through and get the peaches nicely softened (hopefully with some fancy grill lines). The grill master then passes their duties on so their sidekick can smoothly slice and smash one of those peaches into a sweet, chunky glaze with balsamic vinegar and absolutely no added sugar. All of your quick, skillful moves end with a triumphant dish you know you’ve earned. Good teamwork!
Grilled Pork Chops with Peach-Balsamic Glaze
Ingredients
2 bone-in pork chops
3 peaches, halved & pit removed
Glaze
¼ cup balsamic vinegar
1 Tbsp. extra-virgin olive oil
1 clove garlic, minced
Pinch of ground ginger
Directions
- On a grill over medium-high heat, cook pork chops and peach halves (face side down) 8-10 minutes. Remove peaches and set aside. Continue cooking pork chops an additional 5-10 minutes, or until cooked through.
- In a large bowl, stir together all glaze ingredients until well combined.
- Add one grilled peach half to glaze mixture and mash until it becomes a chunky sauce consistency.
- Once pork is done, pour glaze over top and serve with remaining peach halves.