Pork Chops with Grilled Peaches

Pork Chops with Grilled Peaches and cowboy butter is the ultimate summer meal and so easy to make.

Thick cut grilled pork chops are always a favorite dinner for busy weeknights. Adding grilled peaches takes this easy weeknight dinner to over the top amazing.

Ingredients for Pork Chops with Grilled Peaches

• Thick Cut Boneless Pork Chops
• Olive Oil
• Pork Rub or OG Sweet BBQ Rub
• Butter
• Minced Garlic
• Prepared Horseradish
• Dijon Mustard
• Dried Thyme
• Chili Flakes
• Fresh Parsley
• Fresh Peaches

Step-By-Step Instructions for Cowboy Butter Pork Chops with Grilled Peaches

1. Make the Cowboy Butter: Melt butter with minced garlic, cook over low heat for 4-5 minutes.

2. Grill the Peaches: Wash peaches and cut in half, score the peach halves in a grid pattern. Place in a foil pan or foil packet. Top with melted butter and sprinkle with dry rub. Cook on a hot grill until peaches are softened.

3. For the Pork Chops: Pat pork chops dry with paper towels and place on a rimmed sheet pan.
4. Brush olive oil over pork chops and season with dry rub on both sides.
5. Remove from heat and whisk in horseradish, dijon mustard and thyme. Add parsley and red pepper flakes.
6. Grill the Pork Chops: Grill pork chops over indirect fire with the grill closed for 5 minutes.
7. Flip the pork chops and top with cowboy butter. Continue to cook with the grill closed until pork chops reach 145° using a digital meat thermometer.

8. Remove pork chops from the grill. Top with additional cowboy butter if desired.
9. Slice peaches into bite-sized pieces and serve over pork chops.

Recipe Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator 3-4 days. Store peaches in an airtight container up to 3 days and cowboy butter in a separate container up to 2 weeks.
• Reheat: Place pork chops in a skillet coated with cowboy butter, cooking over medium heat until heated through.

More Delicious Pork Chops to Try

• Jalapeno Popper Pork Chops
• Honey Chipotle Pork Chops
• Peach BBQ Pork Chops

Juicy ripe peaches get even sweeter on the grill and make the best topping for cowboy butter pork chops. Add this recipe to your must-try list this summer!

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5 from 1 vote

Pork Chops with Grilled Peaches

Pork Chops with Grilled Peaches and cowboy butter is the ultimate summer meal and so easy to make.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Pork Chops

Cuisine: American

Keyword: boneless pork chops, cowboy butter, grilled peaches

Servings: 6

Calories: 539kcal

Ingredients

• 6 pork chops thick cut, boneless
• 2 tablespoon olive oil
• ½ cup Dry Rub
• 3 peaches
• 1 tablespoon butter

Cowboy Butter

• ½ cup butter
• 3 cloves garlic minced
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley chopped
• 1 pinch chili flakes

Instructions

• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Pat pork chops dry with paper towels and place on a rimmed sheet pan.
• Brush olive oil over pork chops on both sides. Season the pork chops with dry rub, reserving 1 tablespoon of rub for the peaches.
• Make the Cowboy Butter: Melt butter with minced garlic, cook over low heat for 4-5 minutes.
• Remove from heat and whisk in horseradish, dijon mustard and dried thyme. Add parsley and red pepper flakes.
• Grill the Peaches: Wash peaches and cut in half, score the peach halves in a grid pattern. Place in a foil pan or foil packet. Top with melted butter and sprinkle with remaining tablespoon of dry rub. Cook on a hot grill until peaches are softened.
• Grill the Pork Chops: Grill pork chops over indirect fire with the grill closed for 5 minutes.
• Flip the pork chops and top with cowboy butter. Continue to cook with the grill closed until pork chops reach 145° using a digital meat thermometer.
• Remove pork chops from the grill. Top with additional cowboy butter if desired.
• Slice peaches into bite-sized pieces and serve over pork chops.

Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator 3-4 days. Store peaches in an airtight container up to 3 days and cowboy butter in a separate container up to 2 weeks.
• Reheat: Place pork chops in a skillet coated with cowboy butter, cooking over medium heat until heated through.

Nutrition

Serving: 1g | Calories: 539kcal | Carbohydrates: 16g | Protein: 31g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 635mg | Potassium: 714mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.406IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 3mg

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