Grilled pork chops with Smoky Honey Habanero Rub and serve with warm peaches. A sweet-hot barbecue dinner featuring Flour & Herbs.
Flour & Herbs recipes
Smoky Honey Habanero Pork Chops with Grilled Peaches
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Prepare the grill and chops. Heat the grill to medium, about 375°F (190°C), leaving a cooler area for indirect cooking. Pat the 1-inch-thick pork chops dry. Rub with 2 teaspoons oil and Smoky Honey Habanero Rub. Brush the cut peach halves with the remaining oil.
- Grill the pork. Grill for about 4–6 minutes per side, moving to the cooler area if the sweet rub darkens too quickly. Insert a thermometer sideways into the center of each chop and cook to at least 145°F (63°C). Thickness and grill heat affect timing, so use the temperature rather than color alone.
- Warm the peaches. Grill the peaches cut-side down for 3–4 minutes, until marked and slightly softened. Turn briefly to warm the other side. Use a spatula to lift them gently so the softened fruit stays intact.
- Rest and finish. Move the cooked pork to a clean plate and rest for 5 minutes before cutting. Serve with the warm peaches and a squeeze of lime. Spoon any resting juices over the chops.
Estimated nutrition: 350 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use 1-inch-thick boneless chops, firm-ripe peaches, tongs and a thermometer. Set up a cooler grill area before starting.
Cooking tips
The rub contains sweet ingredients, so moderate heat helps prevent scorching. Move chops away from direct heat as needed and rest before slicing.
Serving ideas and variations
Serve with slaw, couscous or a green salad. Firm nectarines can replace peaches; very soft fruit is harder to lift from the grill.
Storage and reheating
Refrigerate chops and peaches in covered containers within 2 hours and use within 3 days. Reheat chops gently with a little liquid; peaches can be served chilled or warmed separately. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).