Grilled Peach Balsamic Pork Chops with Charred Zucchini

When late-summer peaches hit their peak, American grills often pair them with pork for a sweet-savory finish. These bone-in chops get a quick balsamic-honey glaze and share the grates with charred zucchini for an easy weeknight dinner.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 24g carbs
• 22g fat
• 4g fiber

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Ingredients

• 4 (about 1-inch thick) bone-in pork chops
• 3 ripe peaches
• 3 medium zucchini
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tbsp fresh thyme
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 small red onion
• 1/4 cup fresh basil

Instructions

1. 1Pat the pork chops dry and season both sides generously with salt and pepper. Let them sit at room temperature 15 minutes while you prep the grill and produce so they cook evenly.
2. 2Whisk balsamic vinegar, honey, Dijon, minced garlic, chopped thyme, and olive oil into a quick glaze. Set half aside for serving and brush the rest lightly over the chops.
3. 3Preheat a gas or charcoal grill to medium-high heat, about 400–450°F. Clean and oil the grates well so the peaches and zucchini release cleanly.
4. 4Halve and pit the peaches, slice the zucchini lengthwise into ½-inch planks, and cut the red onion into thick rounds. Brush all the fruit and vegetables with the remaining olive oil and sprinkle with salt.
5. 5Place the pork chops on the hot grill. Cook 4 to 5 minutes per side, flipping once, until the internal temperature reaches 145°F and the exterior has deep grill marks. Move to a clean plate and tent loosely with foil to rest.
6. 6While the chops rest, grill the peach halves cut-side down, zucchini planks, and onion rounds 3 to 4 minutes per side until they are charred in spots, softened, and fragrant. The peaches should caramelize and release juices.
7. 7Transfer the grilled produce to a cutting board. Roughly chop the zucchini and onion, slice the peaches, and toss everything with torn basil and a drizzle of the reserved balsamic glaze.
8. 8Plate each pork chop with a mound of the warm peach-zucchini mixture and an extra spoonful of glaze. The sweet-savory combo feels like late-summer cookout energy without long marinating.