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Grilled Balsamic Pork Chops
with grilled peaches and green beans and corn

Active: 35 min Total: 1 hr 5 min
Whether you're grilling pork chops or vegan sausage (for our vegetarians), this sweet and tangy balsamic sauce pulls it all together. Paired with summer peaches, green beans, and corn, everyone will love this seasonal dish.
Smarts: On a hot day, make use of your microwave for quick and easy cooking. Green beans are a great veggie to microwave in a flash.


Grilled Balsamic Pork Chops:
  • Homemade balsamic vinaigrette - 1/4 cup + 1/4 cup ((Ingredients listed separately))
  • Pork chops - 1 lb
  • Peaches - 4 , halved or quartered ((Use riper peaches for easier grilling and slicing))
Green Beans and Corn with Sundried Tomato Butter:
  • Butter - 1 1/2 Tbsp
  • Sundried tomatoes in oil - 1 Tbsp
  • Green beans - 2/3 lb , trimmed
  • Corn - 3 cobs , kernels of
Balsamic Vinaigrette:
  • Balsamic vinegar - 2 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Jam or jelly - 2 tsp ((Any fruit jam will work))
  • Mild-flavored oil - 1/4 cup ((Like grapeseed, avocado, vegetable))


  1. Make balsamic vinaigrette - Double if making tomorrow night’s dinner. Mix together balsamic, Dijon, and jam. Whisk in oil until you get a smooth sauce. Reserve half if you doubled. (Can be done up to 5 days ahead)
  2. Marinate pork chops - Place pork chops in a container. Drizzle with first part of vinaigrette and then tenderize with a fork. Marinate for at least 30 minutes and up to 1 whole day. (Can be done up to 1 day ahead)
  3. Compound butter - Double if making tomorrow’s dinner. Slice butter and set it out at room temperature for ~15 minutes. Chop sun-dried tomatoes into butter. (Can be done up to 3 days ahead)
  4. Peaches / Green beans / Corn - Prep as directed. (Can be done up to 3 days ahead)

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  1. Brush peaches with some vinaigrette.
  2. For outdoor grill: Preheat grill to 500F (260C) degrees to get the grates nice and hot. Once grill hits 500F (260C), turn down the burners on one part of the grill, and add pork chops and peaches to the hottest part of the grill. Grill pork chops on each side for 3 minutes and then move them to the part of the grill with lower heat. For the peaches, grill for ~3 minutes and then rotate 45 degrees and grill for another 2 minutes to get some cross-hatched grill marks. Close cover and cook pork chops for another 3 to 8 minutes (depends on thickness), until they reach 145F (63C) degrees. Remove from grill.
  3. Stovetop: Heat a grill pan or skillet over medium-high heat. Add peaches and sear and caramelize for ~5 minutes, adjusting midway through so that all exposed sides get some heat. Remove and set aside. Add pork chops to the pan and sear on both sides for 3 minutes. Lower heat to medium, cover with foil and cook for another 3 to 6 minutes (depends on thickness), until they reach 145F (63C) degrees. Remove from pan.
  4. Place green beans and corn in a microwave-safe bowl. Cover with a wet paper towel and microwave for 1 ½ minutes for thinner beans and closer to 2 ½ minutes for thicker beans.
  5. Toss green beans and corn in butter and toss to coat. Season to taste with salt and pepper.
  6. Slice into pork chops after they’ve rested for ~5 minutes. Drizzle second part of balsamic vinaigrette over pork and peaches. Enjoy with green beans.



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