And just like that, it’s July. Can you believe more than half of the year has already passed? It really is true what they say, time goes by faster the older you get. Since January, I have been counting down the days until July 16, the day that I finally get my own kitchen. It is a dream come true. This means I can cook whenever I want, use up all of the fridge space, and no longer have to deal with a dirty kitchen. I’m sure you can sense my excitement. Don’t be surprised if you start seeing more recipes posted weekly.
In the meantime, here is a simple but utterly delicious smoky peach mustard grilled pork chops recipe. This is the meal I imagine cooking on a beautiful summer day out on the porch with a cold beverage in my hand. Instead of using a regular barbecue sauce, I incorporated peaches into the sauce to truly embrace the season. These pork chops are marinated, grilled, then basted to perfection. Serve them with a tomato arugula salad for one complete dinner.
**Helpful tips and common mistakes
Start by making the peach mustard bbq sauce. You can make the sauce up to 3 days in advance. In fact, it tastes even better the next day. Make sure to peel the fruit to avoid having that leathery skin in the dish.Saute the onion and garlic until softened and add the remaining ingredients for the sauce. Bring to a boil over medium-high heat, reduce to low and continue to let it simmer for 30 minutes. Think of it as making a compote or jam. Remove the sauce from heat once the peaches are soft and blend until smooth.Pork chops are a lean cut of meat with very little fat. Overcook the meat and it will be tough and well, just not good. In order to avoid this, I like to purchase thick-cut chops, bone-in. In general, meats cooked on the bone tend to have more flavor and more moistness; this also applies to pork chops.Marinate the pork in the spices and oil. Let it sit for at least 1 hour or up to overnight for the best results. You are going to baste the chops at the end with the peach mustard bbq sauce but marinating them beforehand will impart more flavor.You can cook the pork chops on an outdoor or indoor grill. I don’t have an outdoor grill so I used my grill pan which worked beautifully. Cook the pork chops on one side until deep grill marks form. Flip them over and cook on the other side until deep grill marks form once again. Baste the peach mustard bbq sauce on the pork chops, allowing it to caramelize before flipping it over. Remove the pork from the grill once it reaches an internal temperature of 160 degrees F and let it rest for 5-10 minutes to allow the juices to permeate throughout. While the pork is resting, grill the peaches and toss together the tomato arugula salad. Serve the peach mustard grilled pork chops with extra sauce, peaches, and salad. This meal was truly delightful. The pork chops were so juicy despite being lean meat. The sweet and savory peach mustard sauce pairs beautifully with the chops while the grilled peaches add the finishing touch. All in all, the perfect summer meal.
And if you just can’t get enough peaches, end the meal with these amazing peach raspberry pie bars with lemon curd.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.