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Round dinner plate topped with a grilled mustard-glazed pork chop, sliced onion, peach wedges, and cherries

Grilled Mustard-Glazed Pork Chops with Peaches

7
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
A simple spice rub flavors the pork, but the real magic happens with a sweet-tangy mustard glaze. Peaches and red onions make perfect partners for pork; opt for slightly firm, fragrant fresh peaches or frozen ones. You can combine the peaches with other stone fruit, like cherries, as we did here.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean bone-in center rib pork chop or roast

20 oz, 4 (5-oz) chops

Olive oil

2 tsp

Kosher salt

1 tsp, divided

Garlic powder

1 tsp

Ground coriander

1 tsp

Black pepper

½ tsp

Red onion

1 medium, cut into 8 wedges with some core attached

Peach

4 medium, quartered and pitted

Cherries

1 cup(s), pitted and halved (optional)

Whole-grain mustard

2 Tbsp

Cider vinegar

1 Tbsp

Honey

1 Tbsp

Fresh mint leaves

2 Tbsp

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Brush pork chops on both sides with oil. In small bowl, combine 3⁄4 tsp salt, garlic powder, coriander, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut sides of peaches with nonstick spray. In small bowl, whisk mustard, vinegar, and honey.
  3. Arrange pork chops, onion, and peaches, cut-side down, on grill. Cook peaches, on cut sides only, until charred and marked from grill, 3 to 4 minutes. Cook onion until marked from grill, 3 to 4 minutes per side, then sprinkle with remaining 1⁄4 tsp salt. Cook chops until meat is cooked through and instant-read thermometer inserted into centers registers 145°F, 5 to 6 minutes per side, basting with mustard glaze during last 1 to 2 minutes of cooking on each side. (If including cherries, arrange on grill pan and cook until marked from grill.) Transfer pork, peaches, and onion wedges to platter. Sprinkle with mint.
  4. Serving size: 1 pork chop, 2 peach halves, 2 onion wedges and 1/4 cup cherries (optional)

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