Grilled Pork Chops with Savory Fruit Compote
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Test Kitchen Approved Recipe

4 servings


  • 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
  • 1 tsp. Ancho Chile Powder
  • 2 sprigs fresh thyme, plus more for garnish
  • Salt & pepper to taste
  • For pork chops:

  • 4 (1-inch thick) pork chops, brined*
  • 2 to 3 Tbsp. Georgia Peach Spice
  • Salt & pepper to taste
  • 4 cups arugula or mixed greens
  • Juice of 1 lemon
  • 1 to 2 Tbsp. olive oil

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

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • 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: 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 Spice Club Bonus 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.

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