Marinated Pork Chops with Garlic Scapes and Brown Butter & Rosemary Peaches (Whole30)

Virginia is HOT HOT HOT by the end of May. When the weather’s so gross, I really don’t like turning the stove on and heating up the whole house if I can help it. You’ll probably find me grilling out most nights for our dinner all through the spring, summer, and even into the fall! It’s the time of year that my garden is in overdrive, too, and we’re racing to eat, save, and share all the goodies popping up. When my garlic scapes are in full swing about mid-June, I’m happy as can be, hanging out on our deck, grilling away. Here’s a nice seasonal dish that my whole family really enjoys: Marinated Pork Chops are grilled with Rosemary Brown Butter Peaches and quick grilled Garlic Scapes. It’s like springtime on a plate, I swear.

But first, some info about garlic scapes: Scapes are the flower buds of the garlic plant that pop up before the garlic bulbs. They loop and twist around, and you can just reach to the base of each and pop them right off or cut them off with a knife. Gardeners usually remove the scapes because it allows the plant to devote more energy to the bulb, resulting in a more robust flavor garlic. But the flavor of them is amazing, too — sort of like a very mellowed out garlic. You can cook garlic scapes any way you’d cook green beans or scallions, too (garlic scape pesto is 100% my favorite food in the spring), just trim off any woody ends and the cone shaped flower pod (if it hasn’t grown too large, you can eat it!). My kids think they’re asparagus spears and they munch them right up! If you don’t grow garlic yourself, they’re usually available at farmer’s markets for a super short time in the early summer. Keep your eyes peeled in mid-late June!

If it’s not grilling weather near you, or if you just prefer to cook this inside, it can all be done on the stovetop. The pork chops cook beautifully in a grill pan, and the garlic scapes can be sautéed or even lightly charred right under the broiler.

Marinated Grilled Pork Chops with Garlic Scapes and Brown Butter & Rosemary Peaches

Whole30, Paleo & Gluten Free. 


Grilled Pork Chops

  • 2-3 lb. bone-in pork loin chops

Pork Marinade

  • 3 tbsp. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp. mustard be sure it’s compliant
  • 6-8 chopped fresh rosemary leaves
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. thyme

Grilled Garlic Scapes

  • 1 bunch garlic scapes about 20
  • 1 T. olive oil
  • ½ tsp. sea salt

Brown Butter & Rosemary Peaches

  • 4 fresh peaches ripe but still firm
  • ¼ cup. brown butter ghee I use gather superfoods, or you can sub any other ghee or cooking oil
  • 2 sprigs fresh rosemary
  • lemon juice optional


Marinate the Pork Chops

  1. Whisk all marinade ingredients together and pour over the pork chops, turning to coat. Cover and allow to marinate for a few hours, up to one day.

Cook the Pork Chops

  1. Preheat the grill to medium-high. On a lightly oiled grill, cook until they’re no longer pink in the center, about 10 minutes, turning once. Set aside and cover with foil, allowing to rest while the peaches and scapes cook.

Cook the Peaches + Garlic Scapes

  1. Lower the heat to medium-low. Heat brown butter ghee in a cast iron skillet with the fresh rosemary. 

  2. Slice and pit each peach, and lay face down in the melted ghee. Allow to cook for about 8 minutes or until nicely browning, then flip. 

  3. Cook for an additional 3-4 minutes so they’re softened through but not mushy. 

  4. Toss the garlic scapes in the oil and sea salt, and place directly on the grill for about 3 minutes per side, until browning and beginning to char.  

  5. Set aside, and toss with a little extra salt to taste and a squeeze of lemon juice (optional). 

  6. Pour the ghee from the peaches over the pork chops and serve everything together.