Grilled Pork Chops, Peaches and Brie

Make this dinner when the peaches from the market ripen. Peaches made any number of ways happens on the day they dictate! Bring them home a bit underripe and keep them on the counter, where you can watch them and know when ripe. Only put ripe peaches in the refrigerator if you must.

Print Recipe

Course Main Course

Cuisine North American

Ingredients

2 thick Pork Chops bone in
2 ripe Peaches
100 gr Brie cut into wedges
Fresh Thyme to garnish

Instructions

Set out pork chops an hour before grilling to bring to room temperature.
Baste with a sweet barbeque sauce if you like or simply grill with a little salt and pepper.
Grill to desired doneness.
Just before grilling the peaches, run them under warm/hot water and gently remove fuzz from skin.
Cut peach in half, remove pits and peel skin with a paring knife.
Place peaches on a grill grate, along with the almost done pork chops if you have the space.
Grill peaches until warm through.
Remove grill grate from barbeque and let chops and peaches rest for a few minutes.
Meanwhile place chunks of Brie, skin side down on the grill grate and let warm and get a bit gooey.
We like this lighter meal on a hot day, certainly add salad greens or rice as a side if you wish.

Notes

Summer style foods just seem to go with lighter wines, and this is no exception. The Gamay grape is an easy drinking wine, think Beaujolais and Pinot Noir blends. Stay away from the big Syrah’s, on all accounts - Pork Chops, Peaches and Brie.

If looking for a white, try a New or Old-World Chenin Blanc.

We’ve paired:

• Anita Fleurie 2019 Beaujolais

• Louis Jadot Moulin-A-Vent Chateau Des Jacques 2018

• Unsworth Gamay/Pinot Noir 2018

• Quails’ Gate Chenin Blanc

Keyword Brie, Peaches, Pork Chops