grilled pork chops with peaches
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5 from 1 vote

Grilled Pork Chops with Peach Compote

This recipe is simply mouthwatering. When the flavor of the grilled peaches is combined with sharp mustard, creamy brie and unctuous pork chops it creates a symphony of delight. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: French, Gluten Free, Primal
Servings: 4 people
Calories: 587kcal
Author: Scott G


  • 4 Pork Chops Thick Cut
  • 8 Slices Brie Cheese
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper
  • 3 Peaches
  • 1 Teaspoon Olive Oil
  • 2 Tablespoons Dijon Mustard


  • Season the pork chops with the salt and pepper as far in advance of cooking (up to 1 day) as possible. Keep refrigerated until 1 hour before cooking. Remove from the fridge and allow to come to room temp.
    grilled pork chops with peaches
  • Heat the grill. We are going to want direct, high heat.
  • While the grill is heating, split the peaches in half and remove the pit.
    peach compote
  • Coat the cut side of the peaches with the olive oil. Add a pinch of salt and pepper.
  • Grill the peaches, cut side down, for 10 minutes or until cooked through. (Alternatively, follow the directions for the Peach Compote found in the recipe notes).
    peach compote
  • Remove the peaches from the grill and allow to cool. Dice when cool enough to handle. Cover and set aside.
  • Clean any peach residue from the grill. Place the chops on the grill.
  • Cook the chops for 2 minutes, then rotate 90 degrees. 
    grilled pork chops with peaches
  • After the chops have cooked for about 4 minutes, flip and repeat the previous process. Add the sliced brie to the chops while they finish cooking.
    grilled pork chops with peaches
  • Remove the hot chops from the grill. Smother with the peaches and serve with a side of Dijon mustard.


You can make this recipe either with or without the Peach Compote. If you make the peach compote, then please don't grill another 3 peaches for this recipe (you'll have way too many peaches!). The compote is so simple and delightful that you should give it a try. It's low carb, refined sugar free and really packs a flavor punch.
As you can see from the pictures, I made the recipe both ways: with the compote and also with just the peaches. They are both really good and have similar flavors.
The cook times in this recipe are based on a bone-in, 1" thick pork chop. They are also based on my grill, which gets pretty hot. You will want to cook your pork to a minimum internal temperature of 145F. 


Calories: 587kcal