Grilled Pork Chops Recipe with Peaches (video)

a close up image of grilled pork chops on a serving tray with peaches and greens

You’ll want these pork chops on repeat all summer! Easy grilled pork chops served with grilled peaches and arugula. The pork chops are marinated in a bourbon and mustard pork marinade made with garlic, thyme, and maple syrup. The pork comes out super tender, juicy, and flavorful! This grilled pork recipe comes together in no time, perfect for slow summer days!

Watch My Pork Chops Video Tutorial

Watch my YouTube pork chops video tutorial for step-by-step instructions for making the marinade and grilling the pork. Want to stay up to date on the newest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients of Pork Chops Recipe

Here are my tips for the main ingredients you’ll need to make these delicious and juicy pork chops! Find the full list of ingredients in the printable recipe card below.

  • Pork Chops – I prefer to use bone-in pork chops as they tend to be juicier. Boneless chops will also work well.
  • Peaches – fresh peaches will work best for this recipe.
  • Mustard – this recipe calls for whole grain and Dijon mustard; you can use both, or one or the either.
  • Maple Syrup – real, pure maple syrup is always the best.
  • Bourbon – adds tons of great flavor and complements the pork.
  • Arugula – for serving pork chops.
  • Avocado Oil – I recommend using this high smoking point oil whenever grilling.
  • Lemons

Supplies & Tools for the Recipe

Need some supplies or tools to make these pork chops at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

a plate of grilled pork and peaches with salad on a table

Bourbon & Mustard Marinade for Pork

Before hitting the grill, marinate your pork chops in this easy and delicious bourbon, maple, and mustard marinade. It works well for any cut of pork or even chicken!

  1. Add the zest of 1 lemon into a small mixing bowl, then squeeze approximately 3 tablespoons of lemon juice.
  2. Next, add the mustards, thyme, maple syrup, bourbon, salt, and pepper. Grate or press the garlic into the marinade.
  3. Pour in the avocado oil last, then give the marinade a vigorous whisk.

Marinating the Pork Chops

Place your pork chops into a plastic, zip lock bag. Pour the marinade into the bag, seal it and press out any air. Massage the marinade into the pork chops, making sure they’re well covered.

Place the pork into the refrigerator to marinate for at least 1 to 2 hours, or overnight for best results.

several plates with grilled meat, peaches, and greens, on a table

Grilling Pork Chops & Peaches

  1. When you’re ready to grill the pork chops, preheat an outdoor grill to 500°F-550°F for at least 15 minutes. The grates should be very hot.
  2. Quarter 4 to 5 peaches, brush them with avocado oil, then place onto the grill. The peaches will cook faster than the pork chops. Just turn them after 4 to 5 minutes and remove from the grill once cooked.
  3. Place the pork chops on the hot grill, spacing the chops about 4 to 6 inches apart for even cooking.
  4. Grill the pork chops until the internal temperature reaches 140°F. The timing will all depend on the thickness of each chop and whether you’re using bone-in or boneless chops. Turn the chops every 5 minutes for even cooking.
  5. Remove the grilled chops from the grill onto a wooden cutting board. Rest for at least 15 minutes prior to serving.
a dinner plate with sliced pork, served with peaches

Serving Grilled Pork Chops

I love to serve these grilled pork chops and peaches over a bed of simply dressed arugula. It’s a refreshing addition to the dish!

  1. Place the arugula into a large mixing bowl and squeeze a few tablespoons of lemon juice over the top. Add a drizzle of olive oil and season lightly with pepper.
  2. Toss the arugula together, then add some to each plate when serving.
  3. Top the arugula with the pork chops; you can serve the chops whole or sliced. Place the grilled peaches alongside the pork and enjoy right away!
a woman standing in a kitchen, holding a plate of food

More Recipes!

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a close up image of grilled pork chops on a serving tray with peaches and greens
5 from 1 vote

Bourbon & Mustard Grilled Pork Chops with Peaches (video)

15 minutes prep + 30 minutes cook + 1 hour Marinating Time
4 servings
Easy recipe for bourbon and mustard marinated grilled pork chops, served with grilled peaches and arugula. An easy summer dish!

Ingredients 

  • 4 large bone-in pork chops, or boneless; approximately 3 to 3.5 lbs. total
  • 4 medium peaches
  • 1 tbsp avocado oil

For Pork Marinade:

  • zest from 1 lemon
  • 3 tbsp lemon juice
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme
  • 2 tbsp pure maple syrup
  • 2 tbsp bourbon, or whiskey; optional
  • 2 tsp sea salt
  • ground black pepper
  • 5 garlic cloves
  • 1/3 cup avocado oil

For Arugula Salad:

  • 8 cups arugula
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • ground black pepper

Instructions

Preparing the Marinade:

  • Add the zest of 1 lemon into a small mixing bowl, then squeeze approximately 3 tablespoons of lemon juice.
  • Next, add the mustards, thyme, maple syrup, bourbon, salt, and pepper. Grate or press the garlic into the marinade.
  • Pour in the avocado oil last, then give the marinade a vigorous whisk.

Marinating the Pork:

  • Place your pork chops into a plastic, zip lock bag. Pour the marinade into the bag, seal it and press out any air. Massage the marinade into the pork chops, making sure they’re well covered.
  • Place the pork into the refrigerator to marinate for at least 1 to 2 hours, or overnight for best results.

Grilling Instructions:

  • When you’re ready to grill the pork chops, preheat an outdoor grill to 500°F-550°F for at least 15 minutes. The grates should be very hot.
  • Quarter 4 to 5 peaches, brush them with avocado oil, then place onto the grill. The peaches will cook faster than the pork chops. Just turn them after 4 to 5 minutes and remove from the grill once cooked.
  • Place the pork chops on the hot grill, spacing the chops about 4 to 6 inches apart for even cooking.
  • Grill the pork chops until the internal temperature reaches 140°F. The timing will all depend on the thickness of each chop and whether you’re using bone-in or boneless chops. Turn the chops every 5 minutes for even cooking.

Serving Suggestions:

  • Remove the grilled chops from the grill onto a wooden cutting board. Rest for at least 15 minutes prior to serving.
  • Place the arugula into a large mixing bowl and squeeze a few tablespoons of lemon juice over the top. Add a drizzle of olive oil and season lightly with pepper.
  • Toss the arugula together, then add some to each plate when serving.
  • Top the arugula with the pork chops; you can serve the chops whole or sliced. Place the grilled peaches alongside the pork and enjoy right away!

Nutrition

Serving: 1serving | Calories: 893kcal | Carbohydrates: 27g | Protein: 65g | Fat: 57g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 1441mg | Potassium: 1431mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1546IU | Vitamin C: 23mg | Calcium: 158mg | Iron: 4mg