It’s summertime, and everyone loves a good grilled pork chop. I like to take my chops to next-level goodness with a quick glaze. This Peach Rosemary glazed pork chop recipe is so simple, you’ll be thinking about serving it weekly!
Pork Chops- Cut your own!
I always buy pork loins or half pork loins and cut my own pork chops. You can control the number of chops, you’ll get a great savings, and you can use some of the loin for a roast or another dish. It just makes sense to cut them, and it’s so easy. Simply cut chops as thick as you want, and get the grill ready! For the best pork, I’m using Prairie Fresh USA Prime Pork Loins, and if you order some, you’ll be glad you did. So moist and tender!
Cook it Right
With pork chops, the USDA recommended finish temp is 145 degrees. I usually pull the chops around 140 and let them rest. The carry over will get them to the proper temp for a moist chop. For the video, I was cooking at Memphis in May, and there were tons of things going on, including a random person just walking in my booth and yelling in the middle of filming! So, I was glad to have my MEATER there- it will alert you when it’s time to pull the pork chops so they’re perfectly done every time. Don’t forget to season them fully- I used my Garlic Blend and my Grillin’ Shake on these, and it worked very well.
Make a Glaze to stand out!
Making a glaze from a jam is so easy to do, you’ll make these often. For this, I used my Peach Rosemary Jam, some fresh thyme, balsamic vinegar, and stone ground mustard. Just whisk, bring to a boil, and glaze. It’s that easy.
So, enjoy your summertime pork chops! As always, I hope you enjoy!Print