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Test Kitchen Approved

Grilled Pork Chops with Savory Fruit Compote

Recipe By Savory Spice Test Kitchen


4 servings

Recipe By Savory Spice Test Kitchen

We all know pork & apples are a great match. It turns out, pork & peaches might be even better.

Recipe Notes

Vegetarian/Vegan: See our recipe for Grilled Eggplant with Savory Fruit Compote. It's the same method only using eggplant slices instead of pork chops.

Gluten-Free: No substitutions necessary, this recipe is already gluten-free.


For compote:

2 tsp. olive oil

1 shallot, sliced into thin rounds

2 cups peeled, sliced peaches (fresh or frozen)

1 cup pitted cherries (fresh or frozen)

2 Tbsp. balsamic vinegar

2 sprigs fresh thyme, plus more for garnish

Salt & pepper, to taste

For pork chops:

4 (1-inch thick) pork chops, brined*

Salt & pepper, to taste

4 cups arugula or mixed greens

Juice of 1 lemon

1 to 2 Tbsp. olive oil

Savory Spice ingredients in this recipe

  • Ancho Chile Powder

    Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are the most commonly used chile in their native Mexico, long u...

    View full details
  • Georgia Peach Spice

    Peaches are synonymous with the state of Georgia. In fact, in 1571 Franciscan monks introduced them to the islands off the Georgia coast. The idea ...

    View full details


For compote: Heat oil over medium heat in a small saucepan. Add shallots and cook until soft, about 5 min. Add remaining ingredients and simmer over low heat until fruit has softened and sauce thickens slightly, about 15 min. Remove thyme stems and set aside to cool. (Cover and refrigerate if not using right away; will keep for up to a week.)

For pork chops:Preheat a well-oiled grill to medium-high. Pat chops dry and rub generously with Georgia Peach Spice. Grill about 4 min. per side or until internal temperature of chops reaches 140 degrees. Remove chops from grill and sprinkle each lightly with salt and pepper. Cover with foil and let rest for 5 min. Meanwhile, toss greens with lemon juice, olive oil, and salt and pepper to taste. Divide dressed greens among 4 plates. Top greens with a pork chop and a generous helping of compote. Garnish with fresh thyme leaves.