Peaches and Pork Chops

Monique Evans

As summer winds down, one must salvage as much prime barbequeing time as possible. And since Ontario peach season is upon us, why not add a little peach to your pork chop? Follow this fool-proof recipe, and it won’t be long till you’re in maple-peach pork chop heaven.


2 large pork chops

¼ c. sea salt

4 c. water

Herbs and spices, such as rosemary, to infuse the meat

2 tbsp. maple syrup

2 – 4 peaches

¼ c. fresh cilantro, roughly chopped

1 lime


1. Cut the peaches in half and remove the pits. Grill peach halves for about ten minutes, until they have caramelized and softened. Set aside.

2. Put the pork chops in a shallow baking dish. Heat the water, salt and herbs aromatics over the stove. Let cool, and then pour over the pork chops. Let the pork chops sit in the brine for 30 minutes to 2 hours.

3. Grill pork chops to taste. The brine will keep even well done chops juicy.

4. Towards the end of cooking, brush the maple syrup on each side of the pork chops.

5. Serve peaches on the pork chop with some chopped cilantro,  a squeeze of lime, a sprinkle of salt and some freshly ground pepper. Or for dessert, pair grilled peaches with vanilla ice cream and aged balsamic vinegar or a chocolate sauce.

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