The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in pork chops (as opposed to boneless) are less likely to dry out. Just make sure to trim away as much fat as possible for healthier results.

Virginia Willis
Source: EatingWell Magazine, July/August 2008


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.

  • Puree peaches, tomato and vinegar in a food processor until smooth.

  • About 30 minutes before you're ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.

  • Preheat grill to medium.

  • Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.

  • Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145 degrees F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.


Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

Nutrition Facts

301 calories; protein 29.1g; carbohydrates 20.4g; dietary fiber 1.9g; sugars 17.6g; fat 11.4g; saturated fat 2.5g; cholesterol 87.5mg; vitamin a iu 501.8IU; vitamin c 10.8mg; folate 11.8mcg; calcium 39.9mg; iron 1.2mg; magnesium 40.9mg; potassium 634.4mg; sodium 509.3mg; thiamin 0.7mg.

Reviews (2)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Yum! My husband loved it and now this recipe is part of our 'DO OVER" recipe collection! We had a side of spinach salad to go with these chops! Read More
Rating: 5 stars
This turned out excellent. This was a hit for our Sunday dinner. The brine gave the chops a wonderful flavor and they were so juicy. The peach barbecue sauce was a new and tasty addition. My husband loved this. Will definitely make again. Pros: Pork was tender and juicy Cons: A little time consuming Read More
Rating: 4 stars
This is a family favorite. We make this every year during peach season! And anyone I've made it for had nothing but rave reviews. Double the sauce though... it is extra tasty. Read More
Rating: 5 stars
Very delicious! Served with sides shown in photo which paired perfectly! Will try with Chicken breasts as well. Read More
Rating: 5 stars
This was excellent. I made these pork shops for a dinner party and everyone absolutely loved them! Get chops with a bone I got the french center cut they were nice and thick and very tasty. I made more sauce than the recipe called for because I had 6 chops but I would have had enough I think with the amount specified. Perfect opportunity to try the leftover sauce over salmon. Read More
Rating: 5 stars
This was an OK recipe. A fair amount of work goes into the peach bbq sauce but I just don't feel the end result was worth the work. Read More