Grilled Pork Chops with Caramelized Peaches and Basil

Grilled Pork Chops with Caramelized Peaches and Basil

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 4

This is the quintessential dish for warm nights when you feel like grilling outside. Sirloin chops are a little tougher than loin or rib chops, but they have an intense pork flavour. The chops are paired with two summer staples: sweet, ripe peaches and peppery fresh basil. Tossing the peaches with a touch of maple syrup before grilling helps caramelize them, and a drizzle of balsamic vinegar adds a welcome acidic bite.


  • 4 bone-in pork loin or end-loin chops, each about 9 oz. and 3/4 inch thick, trimmed of excess fat
  • Olive oil for brushing, plus 2 tsp.
  • Kosher salt and freshly ground pepper, to taste
  • 2 peaches, quartered and pitted
  • 2 Tbs. maple syrup
  • 2 to 3 tsp. good-quality balsamic vinegar
  • Small fresh basil leaves for garnish


  • Remove the pork chops from the refrigerator and let stand for 30 minutes.
  • Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. In a bowl, combine the peaches, maple syrup and the 2 tsp. olive oil. Season with pepper and toss to coat evenly. Set aside.
  • Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat.
  • Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.
  • Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, Inc., 2011).