Broomfield: Grilled Pork Chops with Peach-Jalapeño Glaze
Right now, Palisade peaches are hitting their peak across the Front Range, and they're too good to save only for dessert. Their natural sweetness and slight tang work beautifully against savory pork, especially when you add a little heat. This is a weeknight dinner that feels like you planned it, but takes about thirty minutes start to finish.
Ingredients
- 4 pork chops, bone-in, about 2 cm thick (roughly 200 g each)
- 3 medium Palisade peaches, ripe but still firm
- 1 jalapeño, seeds removed, finely chopped
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil, plus more for the grill
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon smoked paprika
- 1 garlic clove, minced
Instructions
- While your grill heats to medium-high (about 5 minutes), pit and roughly chop the peaches, you want pieces, not a smooth purée, so don't overthink it.
- In a small saucepan over medium heat, warm 1 tablespoon olive oil and add the minced garlic and jalapeño; cook for 1 minute until fragrant.
- Add the chopped peaches, honey, and vinegar to the pan; simmer for 5-7 minutes, stirring occasionally, until the peaches break down slightly and the glaze thickens enough to coat the back of a spoon.
- While the glaze cooks, pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.
- Oil your grill grates lightly, then place the pork chops directly on the heat; grill for 5-6 minutes on the first side without moving them.
- Flip the chops, brush the cooked side generously with the peach glaze, and grill for another 4-5 minutes on the second side (they should reach 65°C internal temperature, or look just slightly pink in the center).
- Transfer the chops to a plate, brush the second side with remaining glaze, and let rest for 3 minutes before serving.