Grilled Pork Chops with Spicy Peach Chutney Recipe

Try out these grilled pork chops!

In Louisiana, peaches grow best in the northern part of the state, around Ruston. Ruston peaches are the juiciest and sweetest in Louisiana. They’re at their peak in June, and they’re a natural pairing with pork. In fact, pork with fruit is always a great idea. Fruit’s sweet acidity balances the pork’s more buttery, savory flavor. Grilling the chops add an extra layer of flavor and texture.

The Other White Meat

Everyone’s had a pork chop—unless you’re a vegetarian (which we’re guessing you’re not if you’re reading this recipe). After bacon, it’s probably the most popular cut of a pig. And speaking of cuts, there are actually multiple chop cuts: loin chops, boneless chops, sirloin chops, and rib chops. But they’re all cut from the pork loin, so the texture is tender, and the taste is mild.

These qualities make it perfect for all kinds of preparation methods and nearly any type of accompaniment. We love grilling a thick-cut pork chop. Don’t skip the beer brine in this recipe! It’s worth planning ahead (and sacrificing half of your six-pack). While a marinade’s primary goal is to add flavor, a brine adds moisture. Beer and salt help to unwind the muscle proteins so the brine can soak in. The added liquid makes the meat even juicier.

What The Chut?

So, you’ve had your share of pork chops. But how familiar are you with chutneys? A chutney is a type of sauce with roots in India. Think of it as an extra-special relish. They’re most often spicy and savory and paired with meats such as lamb, chicken, and—of course—pork. In addition to being a delicious accompaniment to any meal, chutney is also super easy to make! Our recipe just involves some chopping and sautéing, but we promise it delivers some big flavor. The tasty payoff is thanks to the jalapeños, garlic, and those luscious peaches.

Get the Recipe: Grilled Pork Chops with Spicy Peach Chutney

Makes 4 servings


3 (12-ounce) bottles slightly fruity wheat beer, divided

2 cups brown sugar, divided

2 tablespoons salt

2 tablespoons ground cinnamon

1 tablespoon ground black pepper

1 tablespoon allspice

1 bay leaf

4 thick cut pork chops

½ cup (1 stick) butter

2 shallots, finely chopped

2 fresh jalapeño peppers, finely chopped

1 garlic clove, finely chopped

2 fresh, ripe peaches, stones removed and finely chopped

Creole seasoning



  1. Make a beer brine by pouring 2 bottles of beer into a large, heavy saucepan. Heat on a propane burner or stovetop until it simmers. Add 1½ cups of the brown sugar and all of the salt, cinnamon, black pepper, allspice, and bay leaf. Continue cooking until all the granular ingredients have dissolved. Remove from heat and let the mixture come to room temperature.

  2. Add the pork chops to the cooled brine. Allow them to soak at least 1-2 hours in the refrigerator. But before grilling, bring them back to room temperature in the brine.


  1. About 20 minutes before the pork finishes brining, make the chutney. Over a propane burner or your stove set at medium heat, melt the butter in a large saucepan. Sauté the shallots in the butter. Once soft, add the jalapeños and garlic. Sauté until cooked down and soft, about 2 minutes, then add the chopped peaches.

  2. Continue to cook until the peaches break down, about 5 minutes. Add half of the remaining beer (drink the other half), the remaining ½ cup brown sugar, and Creole seasoning to taste. Let the pot of chutney simmer while you grill the pork chops.


  1. Prepare a grill to medium heat, or place a heavy skillet over medium heat on your stove. Remove the pork chops from the brine and place on the grill over direct heat. Cook for 2 minutes, then flip.

  2. Continue cooking, while flipping every 2-3 minutes. Cooking times vary depending on the thickness of the chop and temperature of the grill. It will probably take 5-10 minutes per side. To ensure it’s cooked thoroughly (yet still juicy), check the internal temperature with a probe thermometer. Current guidelines say that pork is safe to eat at an internal temperature of 140°F.

And Serving

  1. Remove the pork chops from the grill and allow them to rest a few minutes. Top each chop with the peach chutney and serve warm. This chutney has a kick, so if you bought a whole six-pack, now’s the time to enjoy those last few beers.