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Grilled Peach BBQ Pork Chops combine juicy, smoky pork chops with a sticky peach barbecue glaze that delivers the right balance of sweetness, tang, and heat. They are perfect for a summer dinner, backyard cookout, or any night when you want something flavorful without a complicated process.
This version uses thick bone-in pork chops for better moisture and flavor. The chops are seared over direct heat, moved to indirect heat to finish, and glazed near the end so the peach barbecue sauce caramelizes without burning. Serve them with Spicy Creamy Cajun Corn on the Cob, Deviled Egg Potato Salad, or Southern Coleslaw for a complete cookout-style meal.
🍽️ A Quick Look at the Recipe
Recipe Name: Grilled Peach BBQ Pork Chops
⏱️ Ready In: 40 minutes
👨👩👧👦 Serves: 4
🥣 Main Ingredients: Bone-in pork chops, peach preserves, barbecue sauce, fresh peaches, Dijon mustard
📖 Dietary Info: Dairy-Free; easily Gluten-Free with certified gluten-free sauces
🔥 Flavor Profile: Smoky, sweet, tangy, savory, and mildly spicy
⭐ Best For: Summer dinner, backyard cookout, weekend grilling, or family dinner
Why You’ll Love This Recipe
- It uses simple ingredients and comes together in about 40 minutes.
- The peach barbecue glaze delivers sweetness, acidity, smoke, and heat without overpowering the pork.
- Thick bone-in pork chops stay juicy and develop plenty of grilled flavor.
- The sauce can be prepared ahead of time to make grilling even easier.
- It works for weeknight dinners, summer gatherings, and backyard cookouts.
Key Ingredients
Bone-In Pork Chops
Thick, bone-in pork chops hold moisture better on the grill and develop a flavorful exterior without drying out as quickly as thin chops. Look for chops approximately 1 to 1¼ inches thick.
Peach Preserves
Peach preserves create the fruity base of the glaze and help it develop a sticky, caramelized finish. Preserves with small pieces of peach add even more texture and flavor.
Barbecue Sauce
Barbecue sauce brings smoke, sweetness, and savory depth to the glaze. Use a sauce with a balanced flavor rather than an extremely sweet sauce.
Fresh Peaches
Firm, ripe peaches can handle the heat of the grill without falling apart. Grilling concentrates their sweetness and adds a lightly smoky finish.
Dijon Mustard and Apple Cider Vinegar
Dijon mustard and apple cider vinegar cut through the sweetness of the preserves and barbecue sauce. They give the glaze enough acidity and tang to balance the richness of the pork.
How to Make Grilled Peach BBQ Pork Chops
Step 1: Prep the Ingredients
Pat the pork chops dry with paper towels. Coat them lightly with oil, then season both sides with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne if using.
Cut the peaches into thick wedges and brush them lightly with oil. Allow the pork chops to sit at room temperature for about 15 minutes while the grill heats.
Step 2: Build the Flavor
Combine the peach preserves, barbecue sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, garlic, and hot sauce in a small saucepan. Simmer over medium-low heat for 4 to 5 minutes, stirring frequently, until smooth and slightly thickened.
Reserve about ⅓ cup of clean glaze for serving. Keep the remaining glaze separate for brushing onto the pork.
Preheat the grill to approximately 400–425°F and create direct and indirect heat zones. Clean and lightly oil the grill grates.
Step 3: Grill Until Done
Place the pork chops over direct heat and grill for 3 to 4 minutes per side, or until they release easily and develop defined grill marks.
Move the chops to indirect heat. Brush them with the peach barbecue glaze and close the grill. Continue cooking for 5 to 8 minutes, turning and glazing once more, until the thickest portion of each chop reaches 145°F.
Place the peach wedges over direct heat during the final few minutes. Grill for approximately 2 minutes per side, just until lightly charred and softened.
Step 4: Finish and Serve
Transfer the pork chops to a clean platter and let them rest for at least 3 to 5 minutes. Discard any glaze that came in contact with the brush used on the pork.
Brush or spoon the reserved clean peach barbecue glaze over the chops. Serve with the grilled peach wedges and your choice of cookout-style sides.
Tips for the Best Results
- Choose pork chops that are approximately 1 to 1¼ inches thick so they can develop grill marks without drying out.
- Add the glaze near the end of grilling. The natural sugar in the peach preserves can burn over direct heat.
- Keep one part of the grill cooler so you can move the chops away from flare-ups.
- Use a meat thermometer instead of relying only on cooking time.
- Select peaches that are ripe but still firm enough to hold their shape.
- Reserve clean sauce before brushing the pork if you want extra glaze for serving.
- Make the peach barbecue glaze up to five days ahead and refrigerate it in an airtight container.
Recipe Variations
Spicy Peach BBQ Pork Chops: Increase the hot sauce or add ½ teaspoon of crushed red pepper flakes to the glaze.
Bourbon Peach Pork Chops: Add 2 tablespoons of bourbon to the saucepan and simmer the glaze for an additional 2 to 3 minutes.
Boneless Pork Chops: Use thick boneless pork chops and begin checking the internal temperature a few minutes earlier.
Peach BBQ Chicken: Substitute boneless chicken thighs and cook them to an internal temperature of 165°F.
Smoked Peach Pork Chops: Cook the chops over indirect heat in a smoker at 250°F, then glaze during the final 15 to 20 minutes.
What to Serve with Grilled Peach BBQ Pork Chops
- Serve them with Deviled Egg Potato Salad for a cold, creamy cookout side.
- Add cornbread, dinner rolls, garlic bread, or toasted French bread.
- Pair the chops with Southern Coleslaw for a fresh, tangy contrast.
- For a lighter plate, add grilled zucchini, asparagus, green beans, or a simple garden salad.
- Serve them with Southern Baked Mac and Cheese for a comfort-style dinner.
- Add Spicy Creamy Cajun Corn on the Cob for a complete summer grilling menu.
- Finish each serving with extra peach barbecue glaze, grilled peach wedges, sliced green onions, or chopped parsley.
Make Ahead, Storage, and Reheating
Make Ahead
Prepare the peach barbecue glaze up to five days ahead and keep it refrigerated in an airtight container. The pork chops can be seasoned, covered, and refrigerated up to 24 hours before grilling.
Storage
Let leftovers cool, then refrigerate the pork chops and grilled peaches in an airtight container for up to four days. Store additional clean glaze separately.
Freezing
The cooked pork chops can be frozen in a freezer-safe container for up to three months. Freeze them with a small amount of glaze to help protect them from drying out. The grilled peaches are best served fresh because freezing can make them soft.
Reheating
Place the pork chops in a covered baking dish with a spoonful of glaze or a splash of broth. Reheat at 325°F for approximately 10 to 15 minutes, or until heated through. Avoid overheating them, which can make the pork dry.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Make the glaze up to five days ahead and season the pork chops up to 24 hours in advance. Keep everything covered and refrigerated until you are ready to grill.
How do I store leftovers?
Store leftover pork chops in an airtight container in the refrigerator for up to four days. Keep any unused clean glaze in a separate container.
Can I substitute peach preserves?
Yes. Apricot preserves are the closest substitute and will provide a similar sweetness and consistency. Orange marmalade can also work, but it will give the sauce a stronger citrus flavor.
What’s the best way to reheat this?
Reheat the chops covered in a 325°F oven with a little extra glaze. The lower temperature helps warm the pork without drying it out.
Can I make this in the oven?
Yes. Sear the seasoned chops in an oven-safe skillet for 2 to 3 minutes per side. Brush them with glaze and transfer the skillet to a 400°F oven. Bake until the pork reaches 145°F, approximately 8 to 12 minutes depending on thickness.
How do I know when the pork chops are done?
Insert an instant-read thermometer into the thickest part of the chop without touching the bone. Pork chops should reach at least 145°F and rest for a minimum of three minutes before serving, according to USDA pork safety guidance.
If you tried Grilled Peach BBQ Pork Chops or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Grilled Peach BBQ Pork Chops
Ingredients
- For the Pork Chops
- 4 bone-in center-cut pork chops 1 to 1¼ inches thick
- 2 tablespoons olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 2 firm ripe peaches cut into thick wedges
- For the Peach BBQ Glaze
- 1 cup peach preserves
- ½ cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves minced
- 1 teaspoon hot sauce
Instructions
- Pat the pork chops dry with paper towels. Rub them with 1 tablespoon of olive oil, then season both sides with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if using. Let the chops sit at room temperature for about 15 minutes while the grill heats.
- Add the peach preserves, barbecue sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, minced garlic, and hot sauce to a small saucepan. Simmer over medium-low heat for 4 to 5 minutes, stirring frequently, until smooth and slightly thickened. Reserve ⅓ cup of clean glaze for serving.
- Preheat the grill to 400–425°F with direct and indirect heat zones. Clean the grates and lightly oil them to prevent sticking. Toss the peach wedges with the remaining tablespoon of olive oil.
- Place the pork chops over direct heat. Grill for 3 to 4 minutes per side, without moving them unnecessarily, until the exterior is browned and marked by the grill.
- Move the chops to indirect heat and brush them with the peach barbecue glaze. Close the grill and cook for another 5 to 8 minutes, turning and glazing once more, until the thickest portion reaches 145°F. Discard any glaze that came in contact with the basting brush used on the pork.
- During the final 4 minutes, place the peach wedges over direct heat. Grill for approximately 2 minutes per side, until lightly charred and warmed through but still holding their shape.
- Transfer the pork chops to a clean platter and rest for at least 3 to 5 minutes. Spoon or brush the reserved clean peach barbecue glaze over the chops and serve with the grilled peach wedges.
Notes
- Apply the peach glaze near the end of cooking because its natural sugars can burn over direct heat.
- Apricot preserves can be substituted for peach preserves without significantly changing the consistency.
- Refrigerate leftovers for up to four days and reheat them covered at a low temperature with additional glaze to help retain moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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