Peach-Glazed Pork Chops with Peppers Recipe

Name: Peach-Glazed Pork Chops with Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each); 16 assorted baby bell peppers (about 1 pound), stemmed; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 shallots, thinly sliced; 2 teaspoons finely chopped fresh thyme; 1 cup peach jam or guava jelly; 2 tablespoons ketchup; 1 1/2 tablespoons soy sauce; 2 avocados; Juice of 2 limes; 2 tablespoons chopped fresh chives or scallion greens

Servings: persons

4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each)
16 assorted baby bell peppers (about 1 pound), stemmed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons finely chopped fresh thyme
1 cup peach jam or guava jelly
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
2 avocados
Juice of 2 limes
2 tablespoons chopped fresh chives or scallion greens

1
Preheat a grill to medium.
2
Put the pork chops and bell peppers in a shallow dish; season with salt and pepper.
3
Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat.
4
Cook until the shallots are softened, 3 minutes.
5
Whisk in the jam until dissolved.
6
Remove from the heat.
7
Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools.
8
Pour half of the mixture over the pork and peppers; let sit 5 minutes.
9
Reserve the remaining glaze for brushing.
10
Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side.
11
Transfer to a plate, tent with foil and let rest 5 minutes.
12
Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate.
13
Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme.
14
Season with salt and pepper.
15
Serve with the pork and peppers.
16
Photograph by Charles Masters

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each), 16 assorted baby bell peppers (about 1 pound), stemmed, Kosher salt and freshly ground pepper, 1/4 cup extra-virgin olive oil, and more.

Yes, Peach-Glazed Pork Chops with Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peach-Glazed Pork Chops with Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions