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Test Kitchen Approved

Grilled Pork Chops with Savory Fruit Compote

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Savory Spice Test Kitchen

Recipe Notes

*See our Quick-Brined Pork Chops recipe for an easy method for brining pork chops before grilling them.

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.

Ingredients

For compote:

2 tsp. olive oil

1 shallot, sliced into thin rounds

2 cups peeled, sliced peaches (fresh or frozen)

1 cups 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...

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  • 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

Directions

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: Follow Quick-Brined Pork Chops Recipe instructions to brine pork chops for 30 min. to 1 hour. Preheat a well-oiled grill to mediumhigh. 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 & pepper. Cover with foil and let rest for 5 min. Meanwhile, toss greens with lemon juice, olive oil, and salt & 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.