Pork Chops with Garlic Scapes and Peaches
This recipe for marinated Grilled Pork Chops is absolutely amazing! It’s served with grilled garlic scapes and brown butter & rosemary peaches, and it tastes like springtime on a plate, with so many bold and bright flavors. As a bonus, this dish is Whole30, Paleo, and Gluten Free!
Why We Love It
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!
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.
I sometimes cook pork chops in the Dutch oven, like I did with my German Pork Chops recipe, or in a skillet, like my Brown Sugar Glazed Pork Chops, but not in the summer!
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.
Marinated pork chops cook beautifully in a grill pan, and the garlic scapes can be sautéed or even lightly charred right under the broiler.
What are 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.
Learn more about garlic scapes from Ninnescah Homestead.
What can I do with garlic scapes?
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!). Or make Pickled Garlic Scapes!
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!
More Fantastic Grilling Recipes
- Grilled BBQ Chicken Drumsticks
- Grilled Halibut with Strawberry Guacamole
- Aloha Burgers with homemade teriyaki sauce
- Asian Steak and Asparagus Kebabs
- Maple Mustard Pork Loin
Marinated Grilled Pork Chops with Garlic Scapes and Brown Butter & Rosemary Peaches
Ingredients
Grilled Pork Chops
- 2-3 lb. bone-in pork loin chops
Pork Marinade
- 3 Tablespoon apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoons mustard be sure it’s compliant
- 6-8 chopped fresh rosemary leaves
- ½ teaspoons salt
- ½ teaspoons pepper
- ¼ teaspoons thyme
Grilled Garlic Scapes
- 1 bunch garlic scapes about 20
- 1 Tablespoon olive oil
- ½ teaspoons 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
Instructions
Marinate the Pork Chops
- 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
- 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
- Lower the heat to medium-low. Heat brown butter ghee in a cast iron skillet with the fresh rosemary.
- 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.
- Cook for an additional 3-4 minutes so they’re softened through but not mushy.
- 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.
- Set aside, and toss with a little extra salt to taste and a squeeze of lemon juice (optional).
- Pour the ghee from the peaches over the pork chops and serve everything together.