Peppered Pork Chops

"Found this recipe and the taste is spicy and sweet, and the chops come out juicy and not dried out. Great with roasted potatoes, and a nice salad. Hope you enjoy!"
photo by podapo photo by podapo
photo by podapo
Ready In:




  • Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
  • Combine garlic, coriander, pepper, brown sugar and soy sauce.
  • Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
  • Cover and marinate at least 30 min (can be refrigerated overnight).
  • Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
  • 5 minutes before chops are done, place peach halves on grill, brush with butter.
  • Top each chop with one peach half, sprinkle with chopped parsley and serve.

Questions & Replies

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  1. cuppycakes
    This is only OK. Recipe #73062 is a better pork chop recipe.
  2. HalfBakedCappy
    We tried this the other night and we loved it. I left out the peach part of the recipe because I don't like fruit with my meat. This makes a really juicy pork chop. I marinated for about an hour. The next time I'm going to marinate overnight because I think that will make them that much better. DH has already asked me to make these again! Thanks Oz!
  3. Out of the Blue
    Thank you for such a tasty recipe. DH proclaimed it the BBQ recipe for pork chops from now on. I didn't use the peaches as my stomach doesn't like fruit with meat. It was absolutely delicious. We're looking forward to the next time.
  4. podapo
    Oz, I know we're friends but I must say... these are beyond outstanding!!! I didn't do the peach part as no fresh peaches, decided to just skip it. The taste sensation on your tongue is out of this world. VERY easy to whip up. I let marinate around an hour, then grilled. Served with garlic mashed potatoes and warmed up french bread. This was the best meal I've had in a long time. This is now a permanent way to grill chops. I highly recommend this to anyone. I was intimidated by the coriander as I've never used it and when crushing it, I almost changed my mind. This is high end restaurant quality. Just can't say enough. My taste buds THANK YOU!!!


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