Peach & Ginger Glazed Pork Chops

Peach & Ginger Glazed Pork Chops | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

When I think of summer, my first mental images are of sunshine and colorful fruits. And I love peach trees, because they have evolved a way to create an edible version of the sun itself!

For some parts of the country, summer is beginning to wind down… but in Southern California, it’s still very much in full swing! Our farmer’s markets and local grocery stores are BURSTING at the seams with mountains of freshly ripened peaches,  and they smell oh-so-sweetly alluring every time you walk by… so it’s impossible to NOT want to pick up a few!

Peach & Ginger Glazed Pork Chops | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating I love to eat fresh peaches straight up. After all, they’re one of nature’s tastiest treats! But I also love when peaches are combined with complimentary flavors in other dishes, which is exactly what I did for this recipe.

I think most of us can agree that Savory is Sweet’s best friend. But Shallot, Ginger and Spices are also part of the gang and, all together, they are THE coolest group of kids on the block!

Peach & Ginger Glazed Pork Chops | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating All metaphors aside, this recipe combines ingredients that some might consider at first glance to be unlikely friends… but surprisingly, it just works!

And even better is that it’s also really easy to make. Half the peach is diced and set aside for the final garnish (which you do NOT want to skip, it’s delightful), while the other half is pureed to make the base of the glaze.

The remaining ingredients for the glaze are prepared while the pork chops come to room temperature so that, by the time you’re ready to grill, you can brush on some of the sticky-sweetness and starting cooking. Pro tip: if you want to make this on a weeknight, but don’t have time to crank up the grill, then a well-seasoned and blazing hot cast iron pan should do the trick just fine!

Make sure to set aside about 1/3 of the glaze before brushing any onto the pork chops, so that you have an uncontaminated reserve to brush onto the final cooked dish just before serving.

When your pork chops come to an internal temperature of 145 degrees F (or about 4 minutes per side over medium high heat), take them off the grill and let them rest for 3 minutes. When they’re ready to serve, generously slather them with the reserved glaze. And as for that half a peach that you diced up earlier, pile ‘em on top of each pork chop! For an extra juicy mouthful, zap the diced peaches in the microwave for about 30 seconds before adding them to the chops. (If you don’t like using microwaves, just heat them on medium-low in a small saucepan for a few minutes while the pork is grilling).

I ABSITIVELY, POSOLUTELY [name that movie!] guarantee you that this dish will have a screaming “wild taste of summer” effect on your palate! I just know that you’ll fall in love with the explosion of fresh flavors in every bite, and I can’t wait to hear how yours turns out!

Peach & Ginger Glazed Pork Chops | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

Peach & Ginger Glazed Pork Chops
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 pork chops
Ingredients
  • 2 boneless pork loin chops
  • 1 ripe yellow peach, divided
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil
  • 1 tbsp fresh ginger, minced
  • 1 medium shallot, minced (about 2 tbsp)
  • 2 cloves of fresh garlic, minced (about 2 tbsp)
  • ¼ cup water
  • 1 tbsp honey
  • 1 tbsp coconut aminos
  • 1 tbsp balsamic vinegar
  • ¼ tsp crushed red pepper flakes
  • ⅛ tsp sea salt
Instructions
  1. Allow pork chops to come closer to room temperature for 30 minutes prior to grilling. Remove from the fridge, sprinkle generously with salt and pepper, and set aside. While you’re waiting…
  2. Peel , halve, and pit the peach; dice one half and set it aside. Puree the other half (about ⅓ cup).
  3. Heat olive oil in a medium nonstick skillet over medium heat. Cook shallots for 1 to 2 minutes, then add ginger and garlic, and cook another minute. Add remaining ingredients and bring to simmer over medium-low heat. Let simmer for several minutes, until reduced to a stickier consistency.
  4. Reserve ⅓ of the glaze, and set aside.
  5. Baste the pork chops with the remaining glaze, and grill (or cook in cast iron skillet) over medium-high heat for 4 minutes per side, or until meat reaches internal temperature of 145 degrees.
  6. Allow pork chops to rest for 3 minutes.
  7. Baste with reserved glaze, top with diced peaches, and serve immediately!

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