Juicy Pork Chops with Peach Marinade

I stumbled upon this recipe last summer when I had a jar of peach jam sitting in my pantry and some thick pork chops that needed cooking. The combination of sweet peach jam and tangy cider vinegar creates this incredible marinade that keeps the meat juicy and adds the most amazing caramelized crust when you sear it. Trust me, this is going to become your new favorite weeknight dinner!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-110 g
• Fat: 110-130 g
• Carbohydrates: 90-110 g

Ingredients

For the marinade:

• 1 cup peach jam (I use Smucker's Orchard’s Best for the best fruit flavor)
• 1/2 cup olive oil
• 1/3 cup cider vinegar
• 3 tbsp lemon juice
• 2 tbsp brown mustard (I prefer Gulden's for a sharper bite)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 1/4 tsp salt
• 1 tsp pepper

For the pork:

• 2 pork chops (about 1-inch thick to ensure they stay juicy while searing)

Step 1: Build the Peach Marinade Base

• 1 cup peach jam
• 1/2 cup olive oil
• 1/3 cup cider vinegar
• 3 tbsp lemon juice
• 2 tbsp brown mustard
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 1/4 tsp salt
• 1 tsp pepper

In a medium bowl, combine the peach jam, olive oil, cider vinegar, lemon juice, and brown mustard, stirring until smooth and well blended.

Add the minced garlic, red pepper flakes, salt, and pepper, mixing thoroughly.

Divide the marinade in half—reserve half for basting later, and place the other half in a zip-top bag or shallow container for marinating the pork chops.

Step 2: Marinate the Pork Chops

• 2 pork chops
• marinade mixture from Step 1

Place the pork chops in the bag or container with the marinade from Step 1, turning to coat both sides evenly.

Refrigerate for at least 2 hours (or up to overnight for deeper flavor).

I like to massage the marinade into the chops after the first hour to help the flavors penetrate better.

Remove the pork from the refrigerator about 15 minutes before grilling to bring it closer to room temperature for more even cooking.

Step 3: Sear and Cook the Pork Chops

• marinated pork chops from Step 2

Preheat your grill to medium heat (about 375-400°F).

Remove the pork chops from the marinade, letting excess drip off, and place them on the hot grill.

Sear for 5 minutes on the first side without moving them, developing a nice caramelized crust.

Flip the chops and cook for another 5 minutes on the second side, then move them to indirect heat (away from the hottest part of the grill) or reduce heat to medium-low.

Step 4: Finish Cooking and Glaze

• reserved marinade from Step 1

Continue cooking the pork chops over indirect heat until they reach an internal temperature of 145°F when measured with a meat thermometer in the thickest part (this typically takes 5-8 minutes depending on thickness).

During the last 3-5 minutes of cooking, brush the reserved marinade from Step 1 onto both sides of the chops, glazing them beautifully.

I find that brushing twice during this final stage gives the best caramelized peach glaze.

Step 5: Rest and Serve

Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy.

Serve immediately while the glaze is still warm and sticky.

Juicy Pork Chops with Peach Marinade

Delicious Juicy Pork Chops with Peach Marinade recipe with step-by-step instructions.

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Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings: 2 servings

Calories: 1700

Ingredients Method

Ingredients

  

For the marinade:

• 1 cup peach jam (I use Smucker's Orchard’s Best for the best fruit flavor)
• 1/2 cup olive oil
• 1/3 cup cider vinegar
• 3 tbsp lemon juice
• 2 tbsp brown mustard (I prefer Gulden's for a sharper bite)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 1/4 tsp salt
• 1 tsp pepper

For the pork:

• 2 pork chops (about 1-inch thick to ensure they stay juicy while searing)

Method

 

1. In a medium bowl, combine the peach jam, olive oil, cider vinegar, lemon juice, and brown mustard, stirring until smooth and well blended. Add the minced garlic, red pepper flakes, salt, and pepper, mixing thoroughly. Divide the marinade in half—reserve half for basting later, and place the other half in a zip-top bag or shallow container for marinating the pork chops.
2. Place the pork chops in the bag or container with the marinade from Step 1, turning to coat both sides evenly. Refrigerate for at least 2 hours (or up to overnight for deeper flavor). I like to massage the marinade into the chops after the first hour to help the flavors penetrate better. Remove the pork from the refrigerator about 15 minutes before grilling to bring it closer to room temperature for more even cooking.
3. Preheat your grill to medium heat (about 375-400°F). Remove the pork chops from the marinade, letting excess drip off, and place them on the hot grill. Sear for 5 minutes on the first side without moving them, developing a nice caramelized crust. Flip the chops and cook for another 5 minutes on the second side, then move them to indirect heat (away from the hottest part of the grill) or reduce heat to medium-low.
4. Continue cooking the pork chops over indirect heat until they reach an internal temperature of 145°F when measured with a meat thermometer in the thickest part (this typically takes 5-8 minutes depending on thickness). During the last 3-5 minutes of cooking, brush the reserved marinade from Step 1 onto both sides of the chops, glazing them beautifully. I find that brushing twice during this final stage gives the best caramelized peach glaze.
5. Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy. Serve immediately while the glaze is still warm and sticky.