We know that back to school signals the start of fall and makes everyone think about apples... but we just cant stop eating the amazing peaches we have had this summer! Before they are gone for another year, grill some up in this 20 minute meal. Juicy peaches and smoky pork are gonna have the whole fam asking for seconds.
What you need
4 thick, bone in pork chops (1 ½ inch thick, about 10 ounces)
1 cup Tessemae’s Matty's BBQ Sauce
4 peaches, halved
2 sweet onions, sliced crosswise into thick rings
¼ cup Tessemae’s Cracked Pepper
fresh baby greens, optional
What to do
Heat your grill to medium. (See tip below!) Place the pork chops in a baking dish and rub with ½ cup of the BBQ sauce. Turn to coat. (You can do this up to 1 day ahead).
Drizzle the peaches and onion slices with the Cracked Pepper.
Put the pork chops, peaches (cut side down) and the onion rings on the grill. Remove the peaches first, as soon as they have a nice char. Flip the onion rings and cook until tender and charred on both sides. Remove them just before the chops.
Grill the pork chops until just cooked through, about 8 minutes per side. Rotate them on the grill for even cooking. Baste with the remaining ½ cup of BBQ sauce and cook until glazed, about 2 minutes more.
Serve the chops topped with the peaches, onions, and more BBQ on the side. For more veggies, serve it all with fresh baby greens like arugula, spinach, or kale.
Tip: If you want to cook inside, use a grill pan, just cook the chops first and the fruit while they rest. This recipe would also be great with chicken thighs!