Featured Recipe

Balsamic Pork Chops with Grilled Peaches

Pork Chops

Serves 4

Ingredients for the Chops

  • 2 lbs. (4 chops) boneless butterfly pork chops (2 pkgs)
  • 1/4 C Balsamic Vinegar
  • 2 TBSP Raw organic honey
  • 2 TBSP Olive Oil
  • 1tsp Chopped fresh organic basil
  • 1tsp Chopped fresh organic oregano
  • Pinch of sea salt
  • Freshly ground pepper to taste

Ingredients for the Peaches

  • 2 Ripe organic peaches (Choose ones that are still firm. Peaches that are too soft will fall apart easily while grilling.)
  • 2 TBSP Coconut oil, melted

Ingredients for the Garnish

  • Chopped fresh basil leaves


  1. In a small bowl, whisk together vinegar, honey, olive oil, herbs, salt and pepper. Add marinade to a large zip-top bag. Add pork to bag and refrigerate for 1 hour (or longer if you can), turning occasionally.
  2. Prepare the peaches just before you’re ready to grill. Rinse peaches and pat them dry with paper towels. Cut each peach in half and discard the pit.
  3. Preheat grill to medium-high. Remove pork from fridge, discard marinating liquid.
  4. Grill chops until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Remove chops to a warm plate, cover with foil and let them rest for 5-10 minutes.
  5. Meanwhile, drizzle coconut oil over peaches. Place the peaches on the hot grill, flat side down, and cook until nicely browned, about 3 minutes. Turn gently and grill another 3 or so minutes, just until browned.
  6. Serve chops with grilled peaches on the side. Garnish with chopped fresh basil, if desired.


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