Grilled Pork Chops and Peaches

Makes 4 servings


  • 4 (6-oz.) bone-in center-cut pork chops
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • ¼ teaspoon plus ⅛ teaspoon salt, divided
  • ¼ teaspoon pepper
  • 2 large ripe peaches
  • 2 tablespoons honey
  • 4 teaspoons balsamic vinegar (optional)
  • 1 tablespoon thinly sliced fresh basil (optional)


  1. Preheat grill or grill pan to medium-high heat. Brush both sides of chops with 1 tablespoon oil, and sprinkle with ¼ teaspoon salt and the pepper.
  2. Cut peaches into quarters, removing pits. Toss together peaches, honey, remaining 2 teaspoons oil and remaining ⅛ teaspoon salt in a bowl.
  3. Grill pork chops about 4 minutes on each side or until a meat thermometer registers 145°F. Let rest at least 3 minutes. Grill peaches 2 minutes, turning frequently, until browned on all sides.
  4. Serve pork chops with peaches. Drizzle with vinegar, and garnish with sliced fresh basil (if desired).


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

330 calories; 17 g total fat; 4.5 g saturated fat; 27 g protein;

17 g carbohydrate; 1 g fiber; 290 mg sodium