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Week of 7/3/23

Grilled Balsamic Pork Chops with Peach Caprese
with corn on the cob / mixed greens salad

Active: 30 Total: 30
Original GF Paleo Vegetarian
Grilled Balsamic Pork Chops with Peach Caprese

Summer peaches make for a unique spin on classic Caprese and are a perfect way to dress up grilled pork chops. This meal comes together fast, but still feels guest-worthy.
Smarts: Grilling peaches brings out their natural sweetness, but feel free to slice them and leave them raw if you prefer.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Special Occasion, Grill Friendly, Quick and Easy
Proteins
Pork, non-ground
Cuisines
American
Save recipe
46

Ingredients

Metric
Servings:
4
Corn on the Cob:
  • Corn on the cob - 4 ears , husked
  • Butter (opt) - for serving
Grilled Balsamic Pork Chops with Peach Caprese:
  • Pork chops, boneless - 4
  • Basil, fresh - 2 sprigs , leaves removed
  • Peaches - 2 , halved, pits removed
  • Cheese, fresh mozzarella - 3 oz , sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Vinegar, balsamic - 2 Tbsp , for drizzling
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Salad greens - 5 oz

Choose Cooking Method

Prep

  1. Corn - (If prepping right before cooking, get grill heating before continuing with prep.) Shuck corn. (Can be done 1 day ahead)

  2. Prep pork chops - Season pork chops with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  3. Basil / Peaches / Cheese - Prep as directed.

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Make

  1. In a large serving or mixing bowl, whisk together balsamic vinegar (portion for salad) and honey. Add olive oil while whisking. Season to taste with some salt and pepper. Pile salad greens on top but wait to toss until just before serving.

  2. Heat grill to 500F / 260C degrees. Clean grates and brush with first portion of cooking oil. Sear corn over direct heat. Transfer to indirect heat and allow to cook until tender, turning every few minutes.

  3. While corn cooks, place pork chops over direct heat. Sear for ~3 minutes on each side with the cover closed. Move to indirect heat. Close cover and cook pork for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

  4. When pork chops are nearly done, top each with a slice of cheese.

  5. Transfer pork chops to a plate. Let rest, covered, for 5 minutes.

  6. While pork chops rest, brush cut sides of peaches with second portion of cooking oil and place cut side down over indirect heat. Grill until cut sides are golden brown, 3 to 4 minutes.

  7. Place basil leaves on top of pork chops and top each one with a peach half.

  8. Toss salad greens with dressing.

  9. Divide pork chops among serving plates and drizzle with balsamic vinegar (portion for caprese). Serve with buttered corn on the cob and salad on the side. Enjoy!

Prep

  1. Corn - (If prepping right before cooking, get water boiling before continuing with prep.) Shuck corn. (Can be done 1 day ahead)

  2. Prep pork chops - Season pork chops with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  3. Basil / Peaches / Cheese - Prep as directed.

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Learn More

Make

  1. In a large serving or mixing bowl, whisk together balsamic vinegar (portion for salad) and honey. Add olive oil while whisking. Season to taste with some salt and pepper. Pile salad greens on top but wait to toss until just before serving.

  2. Bring a large pot of salted water for the corn to boil. When water is boiling add corn and boil until tender, 5 to 7 minutes.

  3. While corn cooks, heat a grill pan or skillet over medium-high heat. Brush with first portion of cooking oil and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

  4. When pork chops are nearly done, top each with a slice of cheese.

  5. Transfer pork chops to a plate. Let rest, covered, for 5 minutes.

  6. While pork chops rest, brush cut sides of peaches with second portion of cooking oil and sear, cut side down, over medium heat until golden brown, 3 to 4 minutes.

  7. Place basil leaves on top of pork chops and top each one with a peach half.

  8. Toss salad greens with dressing.

  9. Divide pork chops among serving plates and drizzle with balsamic vinegar (portion for caprese). Serve with buttered corn on the cob and salad on the side. Enjoy!

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