Recipe courtesy of Chris Fischer and Amy Schumer

Pork Chops

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  • Level: Easy
  • Total: 2 hr 40 min (includes marinating and resting times)
  • Active: 30 min
  • Yield: 6 servings
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2 pounds thick-cut bone-in Porterhouse pork chops (2 chops)

1 cup olive oil

1 tablespoon fennel seeds

4 peaches, halved and pitted

2 cloves garlic or garlic scapes, smashed 

2 sprigs fresh rosemary, leaves roughly chopped

1 lemon, halved

1/2 bunch fresh thyme, leaves picked, plus more for serving

Kosher salt

Coarse sea salt, for garnish


  1. Put the pork, olive oil, fennel seeds, peaches, garlic, rosemary, lemon, thyme and some kosher salt in a large mixing bowl and toss well to coat. Marinate, refrigerated, for at least 1 hour and up to 48 hours. Remove from the fridge 1 hour before cooking to rest and continue marinating at room temperature.
  2. Preheat a grill to medium-high heat. 
  3. Grill the pork chops, turning them every 5 minutes to evaluate progress, until just medium with a hint of pink, 15 to 20 minutes depending on the thickness of your pork chops and level of heat coming from the grill. We are using thick-cut, bone-in pork chops and since nobody appreciates pink pork chops, I always cook them a little longer than I think I should. Allow them to rest for a full 10 minutes. 
  4. Meanwhile, grill the peaches and lemons while cooking the pork, turning them occasionally, until charred and softened well, about 10 minutes. 
  5. Carve the pork after it has rested, chunk up the peaches how you wish and serve with some of the lemon squeezed over the top and a little more thyme and coarse sea salt if you have it.
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