• Apricot-Marinated Pork Chops and Grilled Peaches


Apricot-Marinated Pork Chops and Grilled Peaches


•¾ cup neutral high-heat oil
•¼ cup apple cider vinegar
•3 Tbsp. apricot preserves
•1 Tbsp. Dijon mustard
•1 tsp. salt
•1 tsp. pepper
•6-8 ripe peaches, halved and pitted
•½ cup mint, and additional
2-3 Tbsp. for garnish
•½ cup water
•½ cup sugar
•½ tsp. neutral oil for peaches
•4 bone-in Peterson Craftsman Meats pork chops


Prepare vinaigrette by whisking together oil, vinegar, preserves, Dijon, salt, and pepper. Pour into a re-sealable bag or container, add pork chops, and marinate for 30 mins, flipping halfway through. Meanwhile, make mint simple syrup by combining water, sugar, and mint in a pan on the stove. Stir to dissolve sugar, then let simmer, careful not to burn, for one minute. Strain mint leaves and let cool. Toss peaches in oil to coat. After 30 minutes, remove pork chops from marinade and place on preheated grill until they reach an internal temperature of 145 degrees F. Remove from grill and rest. Clean grill and place halved peaches on grates, searing for about 3-4 minutes. Remove and gently toss in a bowl with drizzled mint syrup to taste and top with reserved mint for garnish. Serve alongside or on top of pork chops.

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