Peach-Mustard Pork Chops

Peach-Mustard Pork Chops

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  • Prep Time


  • Total Time


  • Servings



  • For the pork:

  • 1

    tablespoon packed light brown sugar

  • 1

    tablespoon paprika

  • 1

    teaspoon ground coriander

  • 1

    teaspoon onion powder

  • 1

    teaspoon garlic powder

  • 1

    teaspoon mustard powder

  • Kosher salt and freshly ground pepper

  • 6

    bone-in pork rib chops (1 inch thick; about 4½ pounds total)

  • For the peach mustard sauce:

  • cups apple cider vinegar

  • 1

    cup plus 2 tablespoons peach preserves

  • 6

    cloves garlic, smashed

  • 2

    tablespoons Worcestershire sauce

  • 4

    teaspoons mustard powder

  • ¾

    teaspoon red pepper flakes

  • Kosher salt

  • Vegetable oil, for brushing

  • 3

    peaches, halved and pitted


Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.


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