12 Creative Grilled Pork And Peach Recipes That Feel Summery

When the summer sun is high, there’s nothing like the delightful combination of grilled pork and peaches. Juicy pork chops paired with vibrant peach salsa make for a refreshing meal. Smoky ribs glazed with sweet peach preserves offer an unmistakable aroma. From savory sliders to unique grilled pizzas, each dish is a taste of summer. Ready to explore these flavors?

Grilled Pork Chops With Peach Salsa

Grilled Pork Chops With Peach Salsa is a delightful blend of savory and sweet flavors that makes for a perfect summer dish. The juicy pork chops are perfectly grilled to retain their tenderness and are paired with a fresh, zesty peach salsa that balances the richness of the meat. This dish isn’t only visually appealing but also bursts with flavors that will tantalize your taste buds. Ideal for outdoor gatherings or a family dinner, it showcases the best of seasonal produce and quality meat.

The peach salsa, with its vibrant colors and invigorating taste, complements the smoky flavor of the grilled pork chops beautifully. The salsa is made with ripe peaches, red onion, cilantro, lime juice, and a hint of chili for a subtle kick. This dish is best served freshly grilled, allowing the flavors to meld together perfectly, creating a memorable culinary experience.

It’s a straightforward recipe that doesn’t require extensive culinary skills, making it accessible for anyone looking to impress their guests with a delicious, home-cooked meal.

Ingredients (Serving Size: 4-6 people):

• 4-6 bone-in pork chops (about 1 inch thick)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 ripe peaches, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1 tablespoon honey (optional)

Cooking Instructions:

1. Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Drizzle olive oil over the chops, guaranteeing they’re evenly coated. This will help in achieving a nice sear on the grill.
2. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn gray and ashy before beginning to cook. This guarantees even heat distribution.
3. Make the Peach Salsa: In a medium bowl, combine the diced peaches, red onion, cilantro, and jalapeño. Add the lime juice and honey (if using), then mix well. Season with a pinch of salt to taste. Let the salsa sit for at least 15 minutes to allow the flavors to meld.
4. Grill the Pork Chops: Place the pork chops on the preheated grill. Let them cook for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Use tongs to flip the chops, avoiding piercing them to retain their juices.
5. Rest the Pork Chops: Once cooked, remove the pork chops from the grill and let them rest on a cutting board for about 5 minutes. This rest period allows the juices to redistribute within the meat, guaranteeing moist and flavorful chops.
6. Serve: Plate the grilled pork chops and top each with a generous spoonful of peach salsa. Serve immediately while the chops are still warm, allowing the fresh and vibrant flavors of the salsa to shine through.

Extra Tips:

For the best results, choose peaches that are ripe but still firm to guarantee they hold their shape in the salsa. If you prefer a milder salsa, you can omit the jalapeño or use a smaller amount.

Remember to keep an eye on the grill temperature to avoid overcooking the pork chops, as they can become dry if cooked for too long. Finally, feel free to experiment with additional spices for the pork, such as garlic powder or smoked paprika, to add more depth to the dish.

Peach-Glazed Pork Tenderloin

Peach-Glazed Pork Tenderloin is a delightful dish that combines the savory flavors of pork with the natural sweetness of fresh peaches. This recipe is perfect for a summer barbecue or a cozy family dinner, offering a unique twist to traditional pork tenderloin recipes. The peach glaze not only adds a lovely golden hue to the pork but also infuses it with a fruity aroma that’s irresistible. The combination of succulent pork and juicy peaches creates a harmony of flavors that will leave your guests craving for more.

This dish isn’t only delicious but also simple to prepare, making it an excellent choice for both novice cooks and seasoned chefs. The key to a successful Peach-Glazed Pork Tenderloin is selecting ripe, juicy peaches and a quality pork tenderloin. The glaze, made from fresh peaches, honey, and a hint of balsamic vinegar, adds a layer of complexity that elevates the dish to a new level.

Whether you’re hosting a dinner party or looking for a comforting meal, this recipe is sure to impress.

Ingredients for 4-6 People:

• 2 pork tenderloins (about 1 pound each)
• 3 ripe peaches, peeled and sliced
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Cooking Instructions:

1. Prepare the Pork Tenderloin: Begin by preheating your grill to medium-high heat. Season the pork tenderloins generously with salt and pepper on all sides. Allow the meat to sit at room temperature while you prepare the glaze.
2. Make the Peach Glaze: In a medium saucepan over medium heat, combine the sliced peaches, honey, and balsamic vinegar. Cook the mixture, stirring occasionally, until the peaches are soft and the glaze has thickened slightly, about 10-15 minutes. Use a blender or immersion blender to puree the mixture until smooth. Set aside a portion of the glaze for serving.
3. Grill the Pork: Brush the pork tenderloins with olive oil to prevent sticking. Place them on the preheated grill and cook for about 15-20 minutes, turning occasionally to guarantee even cooking. During the final 5 minutes of grilling, generously brush the pork with the peach glaze, allowing it to caramelize and create a flavorful crust.
4. Rest the Meat: Once the pork is cooked through (an internal temperature of 145°F), remove it from the grill and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, making sure the meat remains tender and juicy.
5. Serve and Garnish: Slice the pork tenderloins and arrange them on a serving platter. Drizzle with the reserved peach glaze and garnish with fresh thyme sprigs. Serve immediately, accompanied by your favorite side dishes.

Extra Tips:

When selecting peaches for the glaze, opt for those that are ripe but still firm to the touch to guarantee the best flavor and consistency. If fresh peaches aren’t available, you can use frozen ones, but make sure to thaw them completely before cooking.

Additionally, be mindful of the grilling time to prevent the pork from drying out. Using a meat thermometer can help achieve the perfect level of doneness. Finally, feel free to experiment with different herbs, such as rosemary or sage, to add your own twist to the dish.

Pork and Peach Skewers

Grilled Pork and Peach Skewers combine the savory flavor of marinated pork with the sweet and juicy taste of ripe peaches, creating a delightful and balanced dish perfect for summer barbecues or casual dinners. The skewers are simple to prepare and cook quickly on the grill, making them an ideal choice for those who enjoy a meal with minimal fuss yet maximum flavor.

The combination of grilled pork and caramelized peaches, enhanced by a marinade with a touch of sweetness and spice, results in a mouthwatering dish that will impress your guests. This recipe is designed to serve 4-6 people, making it great for a family meal or small gathering.

The key to this dish is to guarantee that the pork is well-marinated, allowing it to soak up flavors that will complement the sweetness of the peaches. When grilled, the skewers achieve a beautiful char that enhances the natural flavors, providing a perfect balance of sweet and savory that’s sure to please any palate.

Ingredients (Serves 4-6):

• 1.5 pounds pork tenderloin, cut into 1-inch cubes
• 3 large ripe peaches, pitted and cut into 1-inch wedges
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, honey, apple cider vinegar, Dijon mustard, minced garlic, and dried thyme. Add salt and pepper to taste, mixing until well combined.
2. Marinate the Pork: Place the cubed pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, guaranteeing all pieces are well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
4. Preheat the Grill: Set your grill to medium-high heat, ensuring it’s clean and well-oiled to prevent sticking.
5. Assemble the Skewers: Thread the marinated pork cubes and peach wedges alternately onto the skewers. Guarantee each skewer has an even distribution of pork and peaches.
6. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and has a nice char, and the peaches are caramelized.
7. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute in the pork, guaranteeing each bite is juicy and flavorful.

Extra Tips:

To guarantee the best flavor, choose peaches that are ripe but still firm, as they’ll hold up better on the grill without becoming too mushy. If peaches are out of season, you can substitute them with nectarines or plums, which also complement the pork beautifully.

Additionally, make sure to keep an eye on the grill to avoid overcooking the pork, as it can become dry. Investing in a meat thermometer can help guarantee the pork is cooked to the perfect internal temperature of 145°F (63°C). Enjoy your Grilled Pork and Peach Skewers with a simple side salad or rice for a complete meal.

Smoky Peach and Pork Ribs

Indulge in a delightful fusion of flavors with this Smoky Peach and Pork Ribs recipe. The combination of succulent pork ribs and sweet, smoky peaches creates a dish that’s both mouthwatering and unforgettable. Perfect for a summer barbecue or a cozy indoor dinner, these ribs are sure to impress your family and friends.

The sweet peaches complement the rich, savory taste of the pork, while the smoky undertones add depth to every bite. The preparation begins by marinating the ribs in a blend of spices that enhance their natural flavors. Once marinated, the ribs are slowly grilled to perfection, allowing them to become tender and juicy.

Meanwhile, fresh peaches are grilled until they achieve a slightly charred exterior, intensifying their sweetness. The final touch is a glaze made from peach preserves and smoky spices, brushed onto the ribs for a sticky, flavorful finish. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

Ingredients:

• 4 pounds pork ribs
• 4 ripe peaches, halved and pitted
• 1 cup peach preserves
• 1/4 cup apple cider vinegar
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• Olive oil

Instructions:

1. Prepare the Marinade: In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Rub the mixture evenly over the pork ribs, making sure all sides are coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed for consistent cooking.
3. Grill the Ribs: Brush the grill grates with olive oil to prevent sticking. Place the marinated ribs on the grill, bone side down. Cook for 30-40 minutes, turning occasionally, until the ribs are cooked through and have a nice char.
4. Prepare the Glaze: While the ribs are grilling, combine the peach preserves and apple cider vinegar in a saucepan over medium heat. Stir until the preserves have melted and the mixture is well-combined. Set aside.
5. Grill the Peaches: Brush the peach halves with olive oil and place them on the grill, cut side down. Grill for 5-7 minutes until they’re tender and have grill marks.
6. Glaze the Ribs: In the final 10 minutes of cooking, brush the peach glaze over the ribs. Turn them occasionally, adding more glaze as desired, to create a sticky coating.
7. Serve: Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve alongside the grilled peaches.

Extra Tips:

For a more pronounced smoky flavor, consider adding wood chips to your grill. Soak the chips in water for at least 30 minutes before placing them directly on the coals. This will infuse your ribs with an additional layer of smokiness.

Additionally, if you prefer a spicier kick, increase the amount of cayenne pepper in the rub. Finally, verify your peaches are ripe but firm for easier grilling and better texture. Enjoy your delicious Smoky Peach and Pork Ribs with your favorite summer sides!

Grilled Peach and Pork Loin Medallions

The key to this recipe is the preparation of the pork loin medallions and the peaches. By marinating the pork, you infuse it with flavors that complement the sweetness of the peaches. The grilling process enhances the natural sugars in the peaches, creating a caramelized texture that pairs beautifully with the tender pork. When served together, the combination is an explosion of flavors and textures that will leave everyone wanting more.

Ingredients (serving size: 4-6 people):

• 2 pounds pork loin, cut into 1-inch thick medallions
• 4 ripe peaches, halved and pitted
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and pepper. Mix well until all ingredients are fully integrated.
2. Marinate the Pork: Place pork loin medallions in a large resealable bag or shallow dish. Pour the marinade over the pork, guaranteeing each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat. This should take about 10-15 minutes.
4. Prepare the Peaches: While the grill is heating, brush the peach halves with a mixture of honey and Dijon mustard. This will enhance the caramelization during grilling.
5. Grill the Pork Medallions: Remove pork from the marinade and pat dry with paper towels. Place the medallions on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C).
6. Grill the Peaches: Place the peach halves on the grill, cut side down. Grill for about 3-4 minutes, or until grill marks appear and the peaches are slightly softened.
7. Rest and Serve: Remove pork and peaches from the grill. Let the pork rest for about 5 minutes before serving to allow the juices to redistribute. Serve the pork medallions with grilled peaches on the side.

Extra Tips:

When choosing peaches for this dish, opt for ones that are firm but ripe to guarantee they hold up well on the grill. If you find that your peaches are too soft, consider slicing them into wedges instead of halves to maintain their structure.

Additionally, always use a meat thermometer to check the doneness of the pork to prevent overcooking. Finally, consider pairing this dish with a light salad or grilled vegetables for a complete meal.

Spicy Peach and Pork Sliders

Grilled Pork and Peach recipes offer a delightful combination of sweet and savory flavors that are perfect for any gathering or family meal. One dish that stands out is the Spicy Peach and Pork Sliders. This recipe combines tender, juicy pork with a hint of spice, complemented by the natural sweetness of grilled peaches. The sliders are perfect for a summer barbecue or a cozy dinner at home.

They’re easy to prepare and certain to impress your guests with their unique taste and presentation. These sliders aren’t only delicious but also provide a beautiful balance of flavors and textures. The succulent pork is marinated with spices and grilled to perfection, while the peaches add a touch of sweetness and a slight charred flavor that elevates the dish.

Served on soft slider buns, these Spicy Peach and Pork Sliders are an irresistible treat that will have everyone coming back for more. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and rewarding.

Ingredients for 4-6 servings:

• 1 1/2 pounds of pork tenderloin
• 2 ripe peaches
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 8-10 slider buns
• Fresh arugula or spinach leaves
• Optional: sliced red onion for garnish

Cooking Instructions:

1. Prepare the Pork: Trim any excess fat from the pork tenderloin. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper. Rub this spice mixture all over the pork tenderloin, making sure it’s evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
2. Grill the Pork: Preheat your grill to medium-high heat. Once heated, place the marinated pork on the grill. Cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes before slicing.
3. Prepare the Peaches: While the pork is resting, halve and pit the peaches. Brush them with a mixture of honey and balsamic vinegar. Place the peaches on the grill, flesh side down, and cook for about 3-4 minutes until they’re slightly charred and tender. Remove and slice them.
4. Assemble the Sliders: Slice the rested pork into thin medallions. To assemble the sliders, place a few arugula or spinach leaves on the bottom half of each slider bun. Add a slice of pork, followed by a couple of slices of grilled peach. Top with sliced red onion if desired, and place the top half of the bun to complete the slider.
5. Serve and Enjoy: Serve the sliders immediately for the best flavor and texture. They can be paired with a side salad or grilled vegetables for a complete meal.

Extra Tips:

For ideal flavor, verify that the peaches are ripe but firm to hold up well on the grill. Adjust the amount of cayenne pepper to suit your spice preference; you can add more for a spicier kick or reduce it for a milder taste.

If you don’t have access to a grill, you can use a grill pan on the stovetop to achieve similar results. Finally, feel free to experiment with different toppings, such as a slice of cheese or a dollop of spicy aioli, to customize the sliders to your liking.

Herb-Marinated Pork With Grilled Peaches

Herb-Marinated Pork With Grilled Peaches is a delightful dish that perfectly captures the essence of summer flavors. The savory notes of marinated pork tenderloin are beautifully complemented by the sweetness of grilled peaches. This recipe is all about creating a harmonious balance between savory herbs and the natural sugars found in fresh peaches.

It’s a dish that’s as visually appealing as it’s delicious, making it perfect for a casual family dinner or a special occasion.

The preparation begins with marinating the pork in a blend of herbs and spices, allowing the flavors to penetrate and tenderize the meat. While the pork is soaking in the aromatic marinade, you’ll have time to prepare the peaches, which will be grilled to caramelized perfection.

The combination of juicy pork with slightly charred peaches results in an exquisite blend of textures and tastes. This recipe serves 4-6 people, making it an ideal choice for gatherings.

Ingredients:

• 2 pounds pork tenderloin
• 4 large ripe peaches
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a medium bowl, combine olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, thyme leaves, salt, and pepper. Whisk until well blended.
2. Marinate the Pork: Place the pork tenderloin in a shallow dish or a resealable plastic bag. Pour the marinade over the pork, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare the Grill: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
4. Grill the Pork: Remove the pork from the marinade, letting any excess drip off. Place the pork on the grill and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from grill and let rest for 5 minutes before slicing.
5. Prepare the Peaches: While the pork is resting, halve and pit the peaches. Brush the cut sides with a bit of olive oil.
6. Grill the Peaches: Place the peaches cut side down on the grill. Grill for 4-5 minutes until they’ve grill marks and are slightly softened.
7. Serve: Slice the pork and arrange on a serving platter. Top or serve alongside with the grilled peaches. Drizzle with any remaining marinade that has been boiled for safety, if desired.

Extra Tips:

When selecting peaches, opt for ones that are firm yet ripe to guarantee they hold up well on the grill. If you find your peaches are too soft, consider grilling them for a shorter time to prevent them from becoming mushy.

Letting the pork rest after grilling is essential, as it allows the juices to redistribute, making sure each slice is moist and flavorful. For an added flavor dimension, consider adding a sprinkle of crumbled feta or goat cheese over the finished dish just before serving.

Peach and Pork Sausage Grilled Pizza

Peach and Pork Sausage Grilled Pizza is a delightful fusion of sweet and savory flavors, perfect for a summer evening meal. This pizza combines the juiciness of ripe peaches with the savory taste of pork sausage, all grilled to perfection. The smoky flavor from the grill adds an extra layer of depth to the dish, making it a unique and mouthwatering experience.

Whether you’re hosting a backyard barbecue or looking to try something new for dinner, this recipe is sure to impress your guests. The combination of peaches and pork sausage creates a balance of flavors that’s both invigorating and satisfying. The sweetness of the peaches complements the rich, slightly spicy taste of the sausage, while the melted cheese brings everything together in a gooey, delicious bite.

Grilling the pizza gives it a crispy crust and enhances the flavors, making it a standout dish. Let’s plunge into the recipe and get started on making this Peach and Pork Sausage Grilled Pizza.

Ingredients (Serves 4-6):

• 1 pound pizza dough
• 2 tablespoons olive oil
• 1 pound pork sausage, removed from casings
• 2 large ripe peaches, sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Flour for dusting

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
2. Cook the Sausage: In a skillet over medium heat, add the olive oil and cook the pork sausage until browned and cooked through, breaking it into small pieces as it cooks. Remove from heat and set aside.
3. Prepare the Dough: On a floured surface, roll out the pizza dough to your desired thickness. Use a rolling pin or your hands to shape it into a circle or rectangle, depending on your preference.
4. Grill the Dough: Carefully place the rolled-out dough onto the grill. Cook for about 2-3 minutes on one side until grill marks appear and the dough begins to puff. Flip the dough using tongs.
5. Top the Pizza: Quickly spread the cooked sausage over the grilled side of the dough. Arrange peach slices evenly over the sausage. Sprinkle mozzarella and goat cheese on top. Add red pepper flakes for a spicy kick, if desired, and season with salt and pepper.
6. Finish Grilling: Close the grill lid and cook for another 5-7 minutes or until the cheese is melted and bubbly, and the crust is cooked through.
7. Garnish and Serve: Remove the pizza from the grill. Sprinkle fresh basil leaves over the top before slicing and serving.

Extra Tips:

For the best results, make sure your peaches are ripe but firm to avoid them becoming too mushy on the grill. If you prefer a more charred flavor, leave the pizza on the grill a bit longer, but watch closely to prevent burning.

You can experiment with different types of cheese or even add a drizzle of balsamic glaze for added flavor. Finally, if you’re using a charcoal grill, consider adding some wood chips to the coals for an extra smoky taste. Enjoy your Peach and Pork Sausage Grilled Pizza!

Grilled Pork Belly With Peach Relish

Grilled pork belly with peach relish is a delightful dish that combines the rich, succulent flavors of pork belly with the sweet and tangy notes of fresh peaches. This recipe is perfect for a summer barbecue or a special gathering, offering a unique blend of savory and sweet that will impress your guests. The pork belly is grilled to perfection, achieving a crispy exterior while remaining tender and juicy on the inside.

The peach relish, with its vibrant colors and flavors, adds a revitalizing contrast that elevates the dish to a new level of culinary excellence. This recipe serves 4-6 people and is ideal for those who enjoy experimenting with different flavor profiles. The key to this dish is balancing the bold taste of the pork belly with the light and fruity relish.

The preparation is straightforward, making it accessible for both novice and experienced cooks. With a few simple steps, you can create a memorable meal that showcases the best of grilled meats and fresh produce.

Ingredients:

• 2 pounds pork belly, cut into 1-inch thick slices
• Salt and freshly ground black pepper, to taste
• Olive oil
• 4 ripe peaches, pitted and diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon fresh basil leaves, chopped

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Verify the grates are clean and lightly oiled to prevent the pork belly from sticking.
2. Season the Pork Belly: Pat the pork belly slices dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Drizzle a little olive oil over the pork belly and rub it in to help with browning.
3. Grill the Pork Belly: Place the pork belly slices on the grill. Cook for about 5-7 minutes on each side, or until the exterior is crispy and charred with grill marks. Use tongs to flip the slices carefully. Check that the internal temperature reaches at least 145°F for safe consumption.
4. Prepare the Peach Relish: While the pork is grilling, combine the diced peaches, red onion, lemon juice, honey, mint, and basil in a medium-sized bowl. Mix well to combine all the ingredients. Let the relish sit for a few minutes to allow the flavors to meld together.
5. Serve: Once the pork belly is cooked, remove it from the grill and let it rest for a few minutes. Slice into bite-sized pieces if desired. Serve the grilled pork belly topped with a generous spoonful of peach relish.

Extra Tips:

When choosing peaches for the relish, opt for those that are ripe but still firm to maintain their texture when mixed. It’s crucial to grill the pork belly over a medium-high heat to guarantee a crispy exterior while keeping the inside juicy.

For added flavor, consider marinating the pork belly in a mixture of soy sauce, garlic, and ginger for a few hours before grilling. If you prefer a spicy kick, add a pinch of red pepper flakes to the peach relish. This dish pairs well with a light salad or roasted vegetables to complete your meal.

Peach-Balsamic Pork Kebabs

Grilled Peach-Balsamic Pork Kebabs are a delightful and flavorful dish that combines the sweetness of ripe peaches with the savory taste of marinated pork. This recipe is perfect for a summer barbecue, bringing a touch of novelty and zest to your outdoor dining experience.

The key to this dish is the harmonious blend of juicy peaches and succulent pork, enhanced by a tangy balsamic glaze that caramelizes beautifully on the grill. These kebabs aren’t only visually appealing but also burst with a variety of flavors that will impress your guests.

To prepare these delectable kebabs, you’ll begin by marinating chunks of pork in a mixture of balsamic vinegar, olive oil, garlic, and herbs. This guarantees that the meat is tender and flavorful. Fresh peaches are then sliced and skewered alongside the marinated pork, allowing the juices from the fruit to infuse the meat as they cook.

Grilling the kebabs gives a slight smokiness and char that complements the sweetness of the peaches and the richness of the pork, making it a perfect main course for any gathering.

Ingredients for 4-6 people:

• 2 lbs pork tenderloin, cut into 1-inch cubes
• 3 ripe peaches, pitted and sliced into wedges
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Skewers (metal or soaked wooden)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper. This will serve as the marinade for the pork.
2. Marinate the Pork: Add the pork cubes to the marinade, guaranteeing that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
3. Preheat the Grill: About 15 minutes before the pork is ready, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Assemble the Kebabs: Thread the marinated pork cubes and peach wedges alternately onto the skewers, leaving a bit of space between each piece to guarantee even cooking.
5. Grill the Kebabs: Place the assembled skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and has an internal temperature of 145°F, and the peaches are caramelized and tender.
6. Rest and Serve: Remove the kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, guaranteeing juicy and flavorful bites.

Extra Tips:

For the best results, choose ripe but firm peaches that will hold their shape during grilling. If wooden skewers are used, soak them in water for at least 30 minutes prior to grilling to prevent burning.

Adjust the seasoning to your taste preference, and feel free to experiment with other herbs or spices. These kebabs pair well with a simple green salad or grilled vegetables for a complete meal. Enjoy your delicious Peach-Balsamic Pork Kebabs with a revitalizing summer beverage.

Honey-Peach Grilled Pork Chops

Grilled pork chops are a delicious staple for any summer barbecue, but when you add the sweet and juicy flavors of peaches, the dish transforms into something extraordinary. Our Honey-Peach Grilled Pork Chops blend the savory richness of pork with the natural sweetness of fresh peaches, all harmonized by a glaze of honey and spices.

This dish is perfect for a family gathering or a small get-together, offering a unique twist on traditional grilling fare that will have your guests coming back for seconds. The secret to this mouthwatering dish lies in the marinade and the grilling process, which infuses the pork chops with a tantalizing blend of flavors while guaranteeing they remain tender and juicy.

The peaches, either grilled alongside the pork or prepared as a relish, add a burst of freshness and color, making this dish not only delicious but visually appealing. With a serving size suitable for 4-6 people, this recipe is ideal for sharing with family and friends during those warm summer evenings.

Ingredients (Serving size: 4-6 people):

• 4-6 bone-in pork chops, about 1 inch thick
• 3 ripe peaches, pitted and sliced
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Marinade: In a bowl, whisk together the honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, ground black pepper, and salt. Confirm the ingredients are well combined to form a smooth marinade.
2. Marinate the Pork Chops: Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, confirming they’re fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed for consistent heat.
4. Grill the Pork Chops: Remove the pork chops from the marinade and place them on the grill. Discard the remaining marinade. Grill the pork chops for about 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
5. Grill the Peaches: While the pork chops are grilling, place the peach slices on the grill. Grill for about 2-3 minutes on each side, until they’re slightly charred and softened.
6. Serve: Arrange the grilled pork chops on a serving platter. Top with grilled peaches and garnish with fresh basil leaves before serving.

Extra Tips: For added flavor, consider using a fruitwood like apple or cherry wood chips in your grill for smoking. This will enhance the smoky and sweet flavors of the pork and peaches.

If you prefer a thicker glaze, simmer the leftover marinade (before using it on the pork) over medium heat until it reduces by half, and then brush it on the chops during the last few minutes of grilling. Always let the pork chops rest for 5 minutes after grilling to allow the juices to redistribute, guaranteeing each bite is as juicy as can be.

Grilled Pork Tacos With Peach Pico De Gallo

Grilled Pork Tacos With Peach Pico De Gallo is a delightful combination of savory and sweet flavors that come together perfectly in every bite. Juicy grilled pork is paired with a vibrant peach pico de gallo, nestled in warm tortillas, and garnished with fresh herbs. This dish is perfect for a summer barbecue or a casual dinner with friends and family.

The sweetness of the peaches complements the smoky, charred pork, while the tangy lime juice and fresh cilantro add a revitalizing twist to the dish. Peaches, when grilled, take on a caramelized sweetness that enhances their natural flavor, making them an ideal ingredient for a fresh pico de gallo.

Combined with the spicy kick from jalapeños and the crispness of onions, this pico de gallo adds a zesty, fruity touch to the grilled pork tacos. Serve these tacos with your favorite toppings like crumbled queso fresco, sour cream, or avocado slices for an extra layer of flavor. This recipe serves 4-6 people, making it a great choice for a small gathering or family dinner.

Ingredients:

• 2 lbs pork tenderloin
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 ripe peaches, diced
• 1/2 medium red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Corn or flour tortillas (12-18)
• Optional toppings: queso fresco, sour cream, avocado slices

Instructions:

1. Prepare the Pork Marinade: In a small bowl, mix olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the pork tenderloin. Allow the pork to marinate for at least 30 minutes at room temperature or refrigerate for up to 4 hours for more intense flavor.
2. Preheat the Grill: Preheat your grill to medium-high heat. Once heated, place the marinated pork tenderloin on the grill grates.
3. Grill the Pork: Cook the pork for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F. Once cooked, remove from the grill and let it rest for 5 minutes before slicing thinly.
4. Make the Peach Pico De Gallo: While the pork is grilling, combine diced peaches, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Mix well and season with salt to taste. Let the flavors meld together for 10 minutes.
5. Warm the Tortillas: While the pork rests, warm the tortillas on the grill or in a dry skillet over medium heat until they’re pliable and slightly charred.
6. Assemble the Tacos: Slice the rested pork into thin strips. Place a few slices onto each tortilla, top with peach pico de gallo, and add any optional toppings like queso fresco, sour cream, or avocado slices.
7. Serve: Serve the tacos immediately, garnished with additional cilantro if desired.

Extra Tips: For an extra layer of flavor, consider adding a smoky chipotle or spicy sriracha sauce to the tacos. If you prefer a milder pico de gallo, remove the seeds from the jalapeño or substitute with a milder pepper.

To prevent the tortillas from tearing, wrap them in a damp kitchen towel and heat them in the microwave for a few seconds to make them more flexible. Enjoy your Grilled Pork Tacos With Peach Pico De Gallo with a side of Mexican street corn or a fresh green salad for a complete meal.