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Recipe courtesy of Jimmy's Uptown

Grilled Peach and Pork Crisp

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  • Level: Intermediate
  • Yield: 2 servings
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1 cup white peach puree

1 teaspoon freshly chopped thyme leaves

1 teaspoon freshly chopped shallot

1 teaspoon finely chopped garlic

Pinch salt and freshly ground black pepper

2 (5-ounce) pieces boneless pork loin


3 tablespoons butter

1 peach cut into wedges

Cornbread Topping:

1 shallot, finely diced

1/2 teaspoon chopped garlic

1 teaspoon freshly chopped thyme leaves

1 1/2 ounces butter

4 ounces cornbread crumbs

Salt and pepper

Peach Glaze:

3 cups veal stock

1 cup peach puree

2 tablespoons honey

2 tablespoons freshly chopped thyme leaves


  1. Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours.
  2. Preheat a grill or grill pan. Preheat the oven to 400 degrees F.
  3. In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside.
  4. Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper.
  5. Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve.
  6. Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil.
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