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Sweet and Zingy Pork Chops with Peach Salsa Recipe — Perfect for a Backyard Bash

Quick-cooking chops get an easy upgrade, thanks to our sweet ’n’ tangy glaze

What better way to spend time with family and friends during summer than to fire up the grill and host a backyard barbecue! And if you’re looking for a delicious alternative to steak or chicken, you’ve got to give this Pork Chops with Peach Salsa recipe a try.

First, we lightly season the meat and pop it on the grill. Next, for the sweet-zingy glaze, we brush the pork with honey-mustard right after cooking. Now for the best part, we top the chops with fruit salsa. Pork and fruit are a match made in heaven. Thanks to the meat’s mild flavor and slightly fatty texture, it takes on the sweetness of the fruit for a surprisingly delicious bite. We combine peaches, red pepper, lime juice and oregano. But you can mix and match any fruit you like — pineapple, mango or even strawberries. Check out this Salsa-Topped Salmon recipe. Let us know what fruit salsas you’ve tried in the comments below.

Related: Try this easy hack to keep your grill in tip-top shape.


6 serving

Total Time

Prep Time

Cook Time


  • 2 Tbs. honey mustard
  • 2 Tbs. peach preserves
  • 2 peaches, peeled, pitted, diced
  • 2 Tbs. finely chopped red pepper
  • 1 Tbs. lime juice
  • 2 tsp. chopped fresh oregano
  • 6 (¾" thick) boneless pork chops
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Fresh peach slices and fresh oregano sprigs


Prepare grill for medium-high direct-heat cooking. In bowl, stir together honey mustard and peach preserves; reserve. In separate bowl, combine peaches, red pepper, lime juice and oregano; reserve. Coat both sides of pork chops with cooking spray, then sprinkle with salt and pepper.

Grill chops, flipping once, until meat thermometer inserted into thickest part away from bone registers 145°F or until juices run clear, 4–6 min. per side. Brush both sides of pork chops evenly with reserved honey mustard mixture. Let rest 3 min. before serving. Serve with peach salsa. Garnish with peach slices and oregano.

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