One of the things I learned from my friend Dominique, who is a French Pig Farmer in Gascony, is that if you use a really good meat product, you do not need a lot of seasonings. This is the case with these amazing pork chops we received in this month’s Butcher Box. I kept things simple when working on this recipe, as well as seasonal by using peaches with pork chops to make this recipe for Grilled Harissa Peach Pork Chops. You are going to love it!
I wrote about the Butcher Box last month, and how we love good grass-fed meat; the kind you can trust to put on your dinner table every night, so I will not go into our love-affair with them too much. I will say, we are digging their meat! We received one of their mixed boxes this month, which was full of a few different cuts of beef, chicken, and heritage breed pork. I was excited to try the pork right away, as I love a good pork chop cooked on the grill.
I was talking to someone about recipe ideas I had for these pork chops, and they wanted to know how I came up with recipes I wanted to share with readers. When I receive products such as these juicy chops, I will cook one simply with salt and pepper. Then another one I may marinade or add a BBQ sauce or rub if I am grilling. Then I build from there. When I started out with this recipe I thought I wanted to marinade the chops, so I did with one of the chops. Then I grilled one with salt and pepper. The meat was naturally sweet and so flavorful that the marinade killed it, and I immediately thought of my friend Dominique. The simply grilled chop was perfect; caramelized with the natural juices, moist and full of flavor.
With peaches being at their best right now, I decided to combine the two ingredients without a sauce or rub. I mixed some canola oil as it has no flavor and can handle high heat, with some harissa. Then I basted the peaches and grilled them until jammy. All that was left was to salt and pepper the remaining two pork chops and throw them on the grill.
When you are using high-quality meat such as the Butcher Box heritage breed pork, you will want to serve the chops medium rare (145). Don’t worry, it is perfectly fine and will be even better than those overcooked chops you are probably using too. I, actually cook the chops, to 140, then I place them on a platter and cover with foil. They will continue cooking and will reach 145 in less than 5 minutes.
Once you are ready to serve the pork chops, slice the peaches and serve them alongside the chops. If you want a little more heat, then pass the harissa!
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Grilled Harissa Peach Pork Chops
2 pork chops
2 tablespoons canola oil
1 teaspoon harissa
1 peach, skin on and quartered
Preheat the grill to 425.
Mix the canola oil with the harissa.
Baste the peach quarters and place on the hot grill.
Grill until there are golden marks, then flip over and grill just until there are grill marks. Then place the peaches on the skin side on the grill, cover with the lid and cook just until slightly jammy; about 2 – 3 minutes. Remove from the grill and set aside.
Season the pork with salt and pepper, then place on the grill.
Once the meat has let up on the hot grill, flip the chops over and continue cooking until the temperature reaches 140. Use a meat thermometer to test for doneness.
Remove from the grill, place on a platter and cover with foil. Let sit for 5 minutes.
Slice the peaches.
Serve the chops with the peach slices.
disclosure: this post is not sponsored. we received the butcher box for review purposes only and were not asked or required to write about it. all opinions are always 100% our own. thank you for supporting brands we love and believe in, which makes chez us possible.