Grilled Pork Chops with Peaches and Maple Butter
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Ingredients & Equipment
What we send
- 1 eachfresh tarragon
- 2pork chops
- 1 packetunsalted butter
- 1 tablespoonmaple syrup
- 1 tablespoonapple cider vinegar
- 1 packetDijon mustard
- 5 ouncesbaby arugula
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- aluminum foil
Prepare IngredientsPreheat grill or grill pan to medium-high heat. Rinse all produce. Strip off tarragon leaves, discarding stems. Cut peaches into ½-inch wedges, discarding pits. Pat pork dry with paper towel. Place butter in a small heatproof bowl and microwave at 30-second intervals until melted. Add maple syrup and stir to combine to make maple butter.
Grill Pork ChopsBrush grill with ½ tablespoon olive oil. Season pork all over with ½ teaspoon salt and pepper as desired. Add pork to grill and cook until browned on outside and no longer pink, 3-4 minutes per side. Remove from grill and place on a plate. Immediately pour over maple butter. Cover loosely with foil to keep warm. Set aside.
Grill PeachesWipe grill from pork clean and brush with another ½ tablespoon olive oil. Add peaches in a single layer. Grill until softening and grill marks form on the bottom, about 3 minutes and flip using a thin spatula to prevent sticking. Cook until completely tender, 3 minutes more.
Make VinaigretteWhile peaches grill, in a large bowl, whisk together apple cider vinegar, mustard, tarragon, and 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired.
Toss SaladAdd grilled peaches and baby arugula to bowl with vinaigrette and toss to coat.
Plate PorkThinly slice grilled pork and enjoy with peach and arugula salad. Bon appétit.