Grilled Spice Rubbed Pork Chops with Peach Glaze
Elevate your grilling game with these irresistible Grilled Spice Rubbed Pork Chops with Peach Glaze! This recipe combines smoky, savory spices like paprika, cumin, and chili powder with a luscious homemade peach glaze that’s perfectly sweet and tangy, featuring peach preserves, Dijon mustard, and apple cider vinegar. Juicy, bone-in pork chops are expertly seared on a medium-high grill and finished with a caramelized glaze for a mouthwatering charred finish. Ready in just 30 minutes, these pork chops are perfect for a summer barbecue or an impressive weeknight dinner. Garnish with fresh thyme for a burst of herbaceous flavor, and serve with the extra glaze for dipping. This is your go-to recipe for tender, flavorful grilled pork chops with a fruity twist!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup peach preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels to ensure a good sear. Brush each chop with olive oil on both sides.
In a small bowl, mix together paprika, cumin, garlic powder, chili powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the pork chops.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
While the grill is preheating, prepare the peach glaze. In a small saucepan over medium heat, combine the peach preserves, Dijon mustard, and apple cider vinegar. Stir continuously until the glaze is smooth and slightly thickened, about 3-5 minutes. Remove from heat and set aside.
Place the pork chops on the preheated grill. Cook for 4-5 minutes per side, or until the internal temperature reads 145°F on a meat thermometer.
During the last 2 minutes of cooking, brush the peach glaze generously over each pork chop, allowing it to caramelize slightly on the grill.
Remove the pork chops from the grill and let them rest for 5 minutes to retain their juices.
Garnish with fresh thyme leaves, if desired, and serve immediately with any remaining peach glaze on the side.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 17.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
