Grilled (or not) Pork Chops with Balsamic Butter
and peach salsa / zucchini
It's hard to get more summer flavor into a meal than with these pork chops! A sweet and spicy (if you'd like) salsa adds a fresh, warm weather finish.
Smarts: The balsamic butter adds a lot of flavor to the pork as it cooks but the natural sugars in the vinegar can burn quickly, so keep a close eye on the pork chops as they cook and move them to lower heat as needed.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Butter - 4 Tbsp
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
- Thyme, dried - 1 tsp
- Pork chops, boneless or bone-in - 4
- Shallots - 1 clove , diced
- Jalapenos - 1 , diced, ribs and seeds removed for less spice
- Peaches - 2 , diced
- Oil, olive - 2 tsp
- Lemon juice - 2 tsp
- Honey - 1 tsp
- Zucchini - 1 lb , sliced into rounds or spears
- Oil, olive - 1 Tbsp
- Cheese, parmesan (opt) - 1/2 cup , shredded
Choose Cooking Method
Prep
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Zucchini / Shallots / Jalapenos - (If prepping right before cooking, get grill heating first.) Prep as directed. (Note: If the zucchini is small, slice it on a bias or slice into long spears so that they don’t fall through the grates of the grill.) Store zucchini in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
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Make balsamic butter - Soften butter in the microwave. Stir in vinegar, mustard, and dried thyme. (Can be done up to 5 days ahead)
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Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make salsa - Dice peaches. Combine peaches, shallots, jalapenos, olive oil (portion for salsa), lemon juice, and honey.
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Make
-
Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some oil.
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Toss zucchini with olive oil (portion for zucchini) and some salt and pepper.
-
If the balsamic butter was made ahead, soften in the microwave so it can be brushed on the pork.
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Place pork chops over direct heat. Sear for ~5 minutes on each side, brushing generously with balsamic butter as they cook, until they reach 145F / 63C degrees. (Note: The natural sugar in the balsamic vinegar can cause burning, so keep a close eye on the chops as they cook and move them to indirect heat if they show any signs of starting to burn.)
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Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
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While pork rests, grill zucchini on both sides until golden brown and tender, 3 to 5 minutes total over direct heat.
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While zucchini is still warm, toss it with parmesan.
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Slice pork. Spoon salsa over top. Enjoy zucchini on the side.
Prep
-
Zucchini / Shallots / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed. Store zucchini in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
-
Make balsamic butter - Soften butter in the microwave. Stir in vinegar, mustard, and dried thyme. (Can be done up to 5 days ahead)
-
Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
-
Make salsa - Dice peaches. Combine peaches, shallots, jalapenos, olive oil (portion for salsa), lemon juice, and honey.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 400F / 204C.
-
Toss zucchini with olive oil (portion for zucchini) and some salt and pepper.
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Spread zucchini out in a single layer on a sheet pan. Sprinkle with parmesan cheese. Bake without turning, until tender, 5 to 15 minutes (depending on thickness).
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If the balsamic butter was made ahead, soften in the microwave so it can be brushed on the pork.
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While zucchini bakes, heat a grill pan or skillet over medium heat. Brush with some oil and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to low-medium and continue cooking, brushing generously on both sides with balsamic butter as they cook. Pork chops are done when they reach 145F / 63C degrees.
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Slice pork. Spoon salsa over top. Enjoy zucchini on the side.
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