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Grilled Pork Chops & Peaches with Parsley-Mint Yogurt Sauce

Grilled Pork Chops & Peaches with Parsley-Mint Yogurt Sauce

This flavorful grilled boneless pork chops with grilled peaches makes a perfect summer meal. 

You've never had pork chops like these - a dry sea salt brine makes them extra tender and juicy. The brown sugar spice rub adds layers and layers of flavors.  Top it off with a fresh parsley-mint yogurt sauce.

Pairing grilled peaches with an easy homemade balsamic glaze and blue cheese compliments the pork.

Pork Chops Ingredients:

Pork Chops Instructions:

  1. Salt the pork chops generously on both sides, refrigerate for 1 - 48 hours. Once removed from refrigerator, pat dry.
  2. Mix together the ingredients for the pork rub and thoroughly coat each pork chop with the rub.
  3. Let pork chops sit at room temperature for about 20-45 minutes before grilling.
  4. Sear each side over direct medium-high heat on the grill.
  5. Finish cooking over indirect heat to 145°.
  6. After removing from heat, let them sit for 5 minutes before cutting into the meat.
  7. Top with Parsley-Mint Yogurt Sauce.

Parsley-Mint Yogurt Sauce Ingredients:

Parsley-Mint Yogurt Sauce Instructions:

  1. Whisk together yogurt, salt and pepper in a bowl.
  2. Add the chopped parsley and mint, the clove of minced garlic, and the dash of vinegar and mix well.
  3. Serve over pork chops. You can also serve over salmon, chicken, and vegetables.

Grilled Peaches Ingredients:

Grilled Peaches Instructions:

  1. Heat a grill to medium-high heat.
  2. Coat peach halves with cooking spray (use about two sprays per peach half).
  3. Place peaches cut side down on the grill and grill for about 3-4 minutes per side, until grill marks appear and peaches are slightly softened.
  4.  Prepare Balsamic Glaze by adding balsamic vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half, constantly stirring.
  5. Add sugar, lemon juice, and almond extract, stir.
  6. Remove peaches from the grill and place cut side up on a dessert dish.
  7. Drizzle with balsamic glaze and garnish with a mint sprig.
  8. Sprinkle with crumbled blue cheese, if desired.

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