Grilled Bone-In Pork Chops with Peach Glaze

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Pork · gluten-free, dairy-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 4 (10 oz each) bone-in pork rib chops, 1.25 inches thick
• 1/4 cup for brine kosher salt
• 1/4 cup peach preserves
• 1 tbsp apple cider vinegar
• 1/2 tbsp Dijon mustard
• 1 garlic cloves
• 2 sprigs fresh thyme
• 1 tsp black pepper
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Dissolve the salt in 4 cups of cold water and brine the chops for 30 minutes — no longer at this concentration. Rinse, then dry them thoroughly and leave uncovered while the grill heats. Modern pork is bred lean and a short brine is what keeps it from tasting like cardboard at the safe temperature.
2. Simmer the peach preserves with the vinegar, Dijon, grated garlic, thyme leaves and a good grind of pepper for 4 minutes until it coats a spoon. Split it into two bowls: one for basting, one for the table. Never brush from the basting bowl onto cooked meat.
3. Set up a two-zone fire — about 450F over the coals, 325F on the cool side.
4. Oil the chops and sear over direct heat 3 minutes per side, standing them on the fat edge for a minute to render it.
5. Move to the cool side, close the lid, and cook 8 to 14 minutes, brushing with glaze only in the last 5 minutes. Sugar burns black over direct fire, which is why the glaze goes on at the end and away from the flame.
6. Pull at 140F on an instant-read thermometer next to but not touching the bone; it carries over to the USDA-recommended 145F during a 10-minute rest, which leaves the center faintly pink and juicy.
7. Serve with the reserved glaze spooned over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook