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Grilled Pork Chops

Grilled Pork Chops with Peaches and Maple Butter

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Recipe Details


Peaches and pork are an age-old combination, and one we absolutely never tire of. We’re celebrating this sweet and savory duo in a summer-ready dish which features the grill not once, but twice. Pork chops are grilled, then coated with a sticky-sweet homemade maple butter. A baby arugula salad topped with caramelized peach wedges makes the perfect side to this all-star dinner.


  • < 600 Calories
  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • fresh tarragon
    1 each
    fresh tarragon
  • peaches
  • pork chops
    pork chops
  • unsalted butter
    1 packet
    unsalted butter
  • maple syrup
    1 tablespoon
    maple syrup
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • baby arugula
    5 ounces
    baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat 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.
  2. Grill Pork Chops

    Grill Pork Chops

    Brush 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.
  3. Grill Peaches

    Grill Peaches

    Wipe 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.
  4. Make Vinaigrette

    Make Vinaigrette

    While 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.
  5. Toss Salad

    Toss Salad

    Add grilled peaches and baby arugula to bowl with vinaigrette and toss to coat.
  6. Plate Pork

    Plate Pork

    Thinly slice grilled pork and enjoy with peach and arugula salad. Bon appétit.

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