Juicy Grilled Pork Chops Glazed

This grilled pork chops recipe combines juicy, tender meat with a sweet and spicy peach glaze for a flavorful main dish that comes together in just 25 minutes. Perfect for warm evenings where you want a satisfying meal with a little something special, it makes the most of fresh and pantry ingredients for a balanced, crowd-pleasing dinner.

I first made this recipe on a summer weekend and was amazed at how the peach glaze transformed the pork chops. Now it’s a regular request whenever peaches are in season.

Ingredients

• Four bone-in pork chops about one inch thick: bone-in for more flavor and juiciness
• Olive oil: helps with seasoning adherence and searing
• Salt and black pepper: basic seasoning to enhance pork’s natural taste
• Garlic powder and onion powder: build savory depth without overpowering
• Smoked paprika: adds a subtle smoky warmth choose a quality Spanish smoked paprika when possible
• One cup peach preserves: the sweet base of the glaze look for preserves with real fruit pieces
• Soy sauce: brings umami and saltiness to balance the sweetness
• Apple cider vinegar: adds bright acidity to cut through rich glaze
• Red pepper flakes: give the glaze a gentle kick adjust to your heat preference
• Optional fresh peach slices for garnish: boosts freshness and visual appeal

Step-by-Step Instructions

Preheat the Grill:

Set your gas or charcoal grill to medium-high heat. Proper preheating is essential for getting well-defined grill marks and ensuring the pork cooks evenly without sticking.

Season the Pork Chops:

In a small bowl combine olive oil salt black pepper garlic powder onion powder and smoked paprika. Pat the pork chops dry with paper towels then rub the seasoning mix evenly all over both sides. Dry chops sear better creating a nice crust.

Mix the Peach Glaze:

Whisk together peach preserves soy sauce apple cider vinegar and red pepper flakes in a bowl until smooth and well combined. This glaze should be thick enough to cling to the meat but loose enough to brush on easily.

Grill the Pork Chops:

Place the pork chops on the grill and do not move them for 4 to 5 minutes to get distinct grill marks and caramelization. Flip them over and brush generously with the peach glaze. Grill the second side for another 4 to 5 minutes, basting with more glaze halfway through cooking to build layers of flavor.

Check for Doneness:

Insert an instant-read thermometer into the thickest part of the pork chop. You want the internal temperature to reach 145 degrees Fahrenheit or 63 degrees Celsius for safe juicy pork. If not quite done continue grilling for a few more minutes checking often.

Rest the Meat:

Remove pork chops from the grill and let them rest on a plate loosely covered with foil for about 5 to 10 minutes. This allows the juices to redistribute keeping each bite tender and moist.

Serve:

Serve your grilled pork chops warm. Add fresh peach slices on top for a pretty finish and an extra burst of fruitiness if you like.

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Storage Tips

Store leftover grilled pork chops in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water or in the oven at a low temperature to keep the meat moist. The peach glaze also refrigerates well for up to one week and can be reused as a marinade or condiment.

Ingredient Substitutions

If peach preserves are not available use apricot or mango preserves for a similarly sweet and fruity glaze. For soy sauce substitute tamari for a gluten-free option or coconut aminos for a soy-free alternative. If fresh peaches are out of season skip the garnish or use canned peach slices drained well.

Serving Suggestions

Pair these grilled pork chops with grilled vegetables like zucchini and bell peppers or serve alongside a crisp green salad with a lemon vinaigrette to balance the glaze’s richness. A side of creamy mashed potatoes or grilled corn on the cob rounds out the meal nicely.

Cultural and Historical Context

Grilling pork is a beloved tradition in American BBQ culture, especially in Southern states where fruit glazes and sauces add a local twist. Using peaches pays homage to Southern flavors known for combining savory and sweet in barbecue dishes. This recipe channels that heritage with a simple updated glaze perfect for the modern home cook.

Recipe FAQs

→ What cut of pork works best for grilling with this glaze?

Bone-in pork chops about 1 inch thick are ideal for grilling as they cook evenly and retain juiciness, pairing well with the peach glaze.

→ How do I achieve perfect grill marks on the pork chops?

Preheat the grill to medium-high, pat the chops dry before seasoning, and avoid moving them for 4-5 minutes before flipping to get defined sear marks.

→ Can I prepare the glaze in advance?

Yes, the peach glaze can be mixed ahead and stored refrigerated up to one week. Reheat or stir well before brushing on the chops.

→ What internal temperature should pork reach for safe consumption?

Cook pork chops to an internal temperature of 145°F (63°C) and allow them to rest to ensure they remain juicy and tender.

→ Are there any tips to enhance the flavor of the glaze?

Balance sweetness with a splash of apple cider vinegar and spice with red pepper flakes. Adjust these to taste to complement the smoky seasoning.