Grilled Pork Chops with Peach Arugula Salad


No need to worry about a smoky kitchen with these summer pork chops.

Summer Pork Chops With Peach Parsley Salad
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
20 mins
4 servings

A grill is a gift that keeps on giving for simple summer dinners, and this grilled pork chop recipe couldn't get any easier. The pork chops get a perfect sear when you pat them dry before you add them to hot, oiled grill grates. Bonus!—there's no smoky kitchen to worry about after cooking.

Serve the chops with peppery arugula and stone fruit salad, a perfect savory-sweet dinner pairing. Peaches and apricots are called for here, but any in-season stone fruit like plums or nectarines would taste great alongside. Also, bone-in, center-cut pork chops are the way to go here because anything smaller will cook much more quickly.


  • ¼ cup balsamic vinegar

  • 1 tablespoon honey

  • 1 clove garlic, finely chopped

  • 1 ½ teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 6 tablespoons olive oil, divided, plus more for grill grates

  • 4 ½-in.-thick bone-in pork chops (about 2 lb.)

  • 4 cups arugula (about 4 oz.)

  • 1 cup loosely packed fresh flat-leaf parsley leaves, torn

  • 4 ripe peaches, nectarines, or apricots, pitted and sliced


  1. Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil.

  2. Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper.

  3. Grill, uncovered, flipping once, until a meat thermometer inserted in thickest portion registers 145°F, 3 to 4 minutes per side. Let rest for 10 minutes.

  4. Meanwhile, toss arugula with parsley and peaches. Serve with pork, drizzled with vinaigrette.

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