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Peaches and Pork Chops

I saw this recipe a couple years back in an issue of Clean Eating magazine. I remember it being really good so decided to try and track it down. It’s such a great summer dish because it incorporates fresh peaches. I love grilled or broiled fruit. Even though it’s hot outside, cooking the fruit gives it a slightly different flavor that’s really good and still refreshing.

I found the recipe on Clean Eating’s website and gave it a whirl.

Balsamic-Marinated Pork Chops with Grilled (or broiled) Peaches

  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 3 tbsp honey
  • 1 tbsp fresh rosemary. I used dry so I used about a teaspoon.
  • 4-5oz. lean, boneless pork chops
  • Sea salt and pepper to taste
  • 4 peaches, halved and pitted

First, I whisked together the balsamic vinegar, olive oil, honey, and rosemary. Leaving out 2 tbsp, I poured the rest in a plastic bag and marinated the pork chops for about an hour.

Next, I cut up the peaches and placed the pork chops on a greased pan. I broiled the chops for about 25 minutes. Cooking time probably depends on your oven, mine gets super hot. You can also grill them, which may even be better! We just don’t have a grill, so broiling it was. Grilled peaches would definitely be tasty!

Reserved sauce and peaches

After cooking the pork for about 20 minutes, I threw the peaches on and cooked them for 5 minutes.

I served the pork and peaches along with green beans. It was a great, healthy dinner!

I love this meal! It’s so easy, healthy, and delicious. I’ll definitely keep this in the rotation this summer while peaches are fresh.  Maybe in the fall I’ll substitute apples for peaches?


What’s your favorite way to cook with fruit?

6 comments to Peaches and Pork Chops

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