Photo of Mustard-Glazed Pork Chops with Peaches by WW

Mustard-Glazed Pork Chops with Peaches

7 - 8
PersonalPoints™ per serving
Total Time
32 min
20 min
12 min
A simple spice rub flavours meaty bone-in pork chops, but the real magic happens when you brush on a sweet-tangy mustard glaze toward the end of cooking. Peaches and red onions make the perfect partners for the pork; opt for fragrant peaches that are slightly firm so they hold up well.


Cooking spray

4 spray(s)

Raw lean bone-in center rib pork chop or roast

20 oz, 4 (5-oz) chops

Olive oil

2 tsp(s)

Kosher salt

1 tsp(s), divided

Ground coriander

1 tsp(s)

Garlic powder

1 tsp(s)

Black pepper

½ tsp(s)

Uncooked red onion(s)

1 medium, cut into 8 wedges


4 medium, halved and pitted

Whole-grain mustard

2 tbsp(s)

Cider vinegar

1 tbsp(s)


1 tbsp(s)

Fresh mint leaves

2 tbsp(s)


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
  2. Brush pork chops evenly on both sides with oil. In a small bowl, combine ¾ tsp salt, coriander, garlic powder, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut side of peach halves with nonstick spray. In a small bowl, combine mustard, vinegar, and honey.
  3. Arrange pork chops, onion wedges, and peach halves, cut side down, on grill rack. Grill peach halves (on cut side only) until well marked, 3 to 4 minutes. Grill onion wedges until well marked, 3 to 4 minutes per side; sprinkle onion with remaining ¼ tsp salt. Grill pork chops until done, 5 to 6 minutes per side, basting with mustard sauce during last 1 to 2 minutes per side. Arrange pork, peaches, and onions on a platter; sprinkle with mint leaves.
  4. Serving size: 1 pork chop, 2 peach halves, and 2 onion wedges