Grilled Pork Chops with Peaches and Pole Beans

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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These grilled pork chops with peaches and pole beans offer a sophisticated balance of savoury, sweet, and tangy flavours. By marinating thick, bone-in pork chops in a mustard and marjoram dressing, the meat stays incredibly succulent while developing a deep, aromatic crust on the grill. The addition of charred peaches provides a juicy contrast to the richness of the pork, creating a vibrant main course that celebrates the best of seasonal produce.

This diabetes-friendly recipe is a wonderful option for those looking for a nutrient-dense, high-protein meal without sacrificing flavour. The crunchy bean salad, tossed with sharp shallots and a zesty vinaigrette, adds a refreshing texture that cuts through the dish beautifully. Served sliced on a platter, it makes for an impressive yet healthy weekend lunch or a light alfresco supper for friends.

Ingredients for Grilled Pork Chops with Peaches and Pole Beans

120ml olive oil plus more for drizzling
١٢٠ مل زيت نباتي
3 tablespoons chopped fresh marjoram, divided
2 ملاعق طعام من خردل ديجون
2 ملعقة كبيرة ثوم مفروم
60 مل خل نبيذ أبيض
Freshly cracked black pepper
4 1 1/2"-thick bone-in pork chops (about 450g each)
4 teaspoons kosher salt plus more
1925ml (575g) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
80g thinly sliced shallot rings
3-4 semi-ripe peaches, halved, pitted

How to make Grilled Pork Chops with Peaches and Pole Beans

Combine 120ml olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 60ml dressing to a small bowl; cover and chill.

Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.

Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)

Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.

Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.