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Ginger Grilled Pork Chops with Charred Peaches
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Ginger Grilled Pork Chops with Charred Peaches

Course: EntreéCuisine: Butchery, Pork
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

The marinade for these chops with the balsamic, ginger, garlic, and soy sauce becomes a sweet tart glaze while it’s cooking. The peaches are basted with a thyme honey butter and grilled along with the pork for a delicious accompaniment. This recipe can also be made with chicken thighs. Adapted from NYT cooking.

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Ingredients

  • For the Pork

  • 5 T. balsamic vinegar

  • 2 T. Finely grated ginger

  • Salt

  • 4 thick cut bone in pork chops (we have both loin and rib chops in the meat case)

  • 1 T. fresh chopped thyme

  • 3 garlic cloves chopped

  • 2 T. soy sauce

  • 1 T. fresh lime juice

  • For the Peaches

  • 2 T. butter, melted

  • 1 T. fresh chopped thyme

  • 1 t. Honey

  • 4 ripe peaches halved and pitted

Directions

  • In a small bowl, mix together the balsamic vinegar, ginger, and a pinch of salt.
  • Season pork chops on both sides with salt and pepper and place in a ziplock bag, bowl, or dish. Add 2T. of the balsamic mixture to the rest of the marinade ingredients (reserve the rest for serving).
  • Rub the marinade all over both sides of the chops and marinate for at least 4 hours or overnight.
  • Light the grill on one side to create a hot side and cooler side for indirect cooking.
  • In a bowl, combine butter, thyme and honey. Brush the peaches with it on the cut side. Reserve any extra butter for serving.
  • When the grill is hot, place chops on the hot side and grill on both sides until nicely browned. Move chops to the cooler side of the grill and continue cooking until the meat reaches an internal temperature of 135° for medium- medium well. It will continue to cook after you pull it off the grill.
  • While the chops are on the cooler side, add peaches to the grill cut side down.
  • Cook on both sides until browned- move to the cooler side if you need to until they soften nicely.
  • Transfer meat and peaches to plates or a serving platter.
  • Drizzle the remaining gingery balsamic over the meat, along with some good olive oil.
  • Brush the peaches with any extra thyme honey butter and serve!
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