Grilled Pork Chops with Caramelized Peaches and Herb Pan Sauce

Pork chops topped with grilled peaches and a tangy cowboy butter make the perfect summer dinner — simple to prepare and full of flavor.

Thick-cut grilled pork chops are an easy weeknight favorite. Adding grilled peaches brings a bright, caramelized sweetness that lifts the whole dish. The cowboy butter — a savory, slightly spicy compound butter — finishes the chops with rich garlic, horseradish and mustard notes.

Ingredients for Pork Chops with Grilled Peaches

• Thick-cut boneless pork chops
• Olive oil
• Dry rub or your favorite BBQ rub
• Butter
• Minced garlic
• Prepared horseradish
• Dijon mustard
• Dried thyme
• Chili flakes
• Fresh parsley
• Fresh peaches

Step-by-Step Instructions for Cowboy Butter Pork Chops with Grilled Peaches

1. Prepare the grill: Build a medium heat fire and aim for about 350°F. Use hickory or oak for a subtle smoke if desired.
2. Pat and season the pork chops: Pat chops dry with paper towels and place on a rimmed sheet pan. Brush both sides with olive oil, then season generously with dry rub. Reserve about a tablespoon of rub for the peaches.
3. Make the cowboy butter: In a small saucepan, melt butter over low heat with minced garlic. Simmer gently 4–5 minutes to infuse the garlic.
4. Remove the butter from heat and whisk in prepared horseradish, Dijon mustard and dried thyme. Stir in chopped fresh parsley and a pinch of chili flakes. Taste and adjust seasoning with salt and pepper if needed.
5. Grill the peaches: Wash and halve the peaches, scoring the flesh in a light grid. Place them in a foil pan or make a foil packet, top with a little melted butter and sprinkle the reserved rub over the peaches. Grill over direct heat until the peaches soften and begin to caramelize.
6. Grill the pork chops: Cook the pork chops over indirect heat with the grill closed for about 5 minutes. Flip the chops, spoon or brush the cowboy butter over the tops, then continue cooking with the lid closed until they reach an internal temperature of 145°F on a digital thermometer.
7. Once cooked, remove the pork chops from the grill and let rest a few minutes. Add extra cowboy butter on top if you like.
8. Slice the grilled peaches into bite-sized pieces and spoon them over the pork chops to serve.

Recipe Notes

• Storage: Keep leftover pork chops in an airtight container in the refrigerator for 3–4 days. Store grilled peaches separately in an airtight container up to 3 days. Cowboy butter will keep in the fridge for up to two weeks in a sealed container.
• Reheat: Rewarm pork chops in a skillet with a little cowboy butter over medium heat until heated through to preserve moisture and flavor.

More Delicious Pork Chops to Try

• Jalapeño Popper Pork Chops
• Honey Chipotle Pork Chops
• Peach BBQ Pork Chops
• Blackberry Chipotle Pork Chops

Grilling intensifies the natural sweetness of ripe peaches, creating a delicious contrast to the savory, slightly spicy cowboy butter. This combination is an easy way to elevate simple pork chops into a memorable summer meal — add it to your recipe rotation this season.

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5 from 1 vote

Pork Chops with Grilled Peaches

Pork chops with grilled peaches and cowboy butter is the ultimate summer meal and easy to make.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Pork Chops

Cuisine: American

Keyword: boneless pork chops, cowboy butter, grilled peaches

Servings: 6

Calories: 539kcal

Ingredients

• 6 pork chops thick cut, boneless
• 2 tablespoon olive oil
• ½ cup dry rub
• 3 peaches
• 1 tablespoon butter

Cowboy Butter

• ½ cup butter
• 3 cloves garlic minced
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley chopped
• 1 pinch chili flakes

Instructions

• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Pat pork chops dry with paper towels and place on a rimmed sheet pan.
• Brush olive oil over pork chops on both sides. Season the pork chops with dry rub, reserving 1 tablespoon of rub for the peaches.
• Make the cowboy butter: Melt butter with minced garlic, cook over low heat for 4–5 minutes.
• Remove from heat and whisk in horseradish, Dijon mustard and dried thyme. Add parsley and red pepper flakes.
• Grill the peaches: Wash peaches and cut in half, score the peach halves in a grid pattern. Place in a foil pan or foil packet. Top with melted butter and sprinkle with remaining tablespoon of dry rub. Cook on a hot grill until peaches are softened.
• Grill the pork chops: Grill pork chops over indirect fire with the grill closed for 5 minutes.
• Flip the pork chops and top with cowboy butter. Continue to cook with the grill closed until pork chops reach 145° using a digital meat thermometer.
• Remove pork chops from the grill. Top with additional cowboy butter if desired.
• Slice peaches into bite-sized pieces and serve over pork chops.

Notes

• Storage: Store leftover pork chops in an airtight container in the refrigerator 3–4 days. Store peaches in an airtight container up to 3 days and cowboy butter in a separate container up to 2 weeks.
• Reheat: Place pork chops in a skillet coated with cowboy butter, cooking over medium heat until heated through.

Nutrition

Serving: 1g | Calories: 539kcal | Carbohydrates: 16g | Protein: 31g | Fat: 40g