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It’s peach season, one of my favorite times of year. The moment I walk into a grocery store, the fragrant fruit swoons me. Peaches are so versatile; they’re great fresh, or combined in sweet and savory dishes.

Green Chile Peach Pork Chops from Zestuous

When strolling the fruit and veggie aisle, I can’t pass the peppers without grabbing 2-3 of multiple varieties. I usually bag up Anaheim, poblano, jalapeno and Fresno. Peppers are interchangeable, depending on how much heat you want that day.

For this recipe, I combined the peaches with roasted Anaheim peppers. They’re very mild. Anaheim peppers are the ones used in traditional green chile sauce. If you want a little less heat, use bell pepper; more heat, use poblano or jalapenos.

Green Chile Peach Pork Chops from Zestuous

This recipe has two components, a fresh peach salsa and a peach marinade. I made the marinade in the morning and let the pork chops absorb the flavors while I was at work all day.

If you can marinate the chops that long or overnight, you’ll have really nice flavors. If you don’t have the luxury of time, just marinate them on the counter at room temperature for 30 minutes.

When you place the chops on the grill, leave them alone. Like fish, they’ll stick at first, but after 5 minutes, they’ll get a nice sear. By 7-10 minutes, they’re easy to flip.

Cook another 5-7 minutes to render the fat and cook through. The chops will be really juicy with a nice charred edge.

I served the chops with creamy black beans (sautéed garlic and peppers with black beans, cumin, salt and sour cream) and corn tortilla quesadillas.

Enjoy peach season!

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Green Chile Peach Pork Chops

Add zest to your dinner with green chile peach pork chops made with a slightly sweet and spicy marinade and fresh peach salsa.


  • 2 Anaheim peppers
  • 2 peaches
  • ½ cup diced red onion
  • 1 clove garlic, minced
  • 1 tomato, diced
  • ½ cup chopped fresh parsley
  • Juice from 1 lime, 1-2 tsps.
  • 1 ½ tsps. salt
  • ¼ cup vegetable oil
  • 2 tsp. Worcestershire sauce
  • 4 pork chops


  • Roast the peppers on a grill, over a gas cooktop or under a broiler, until all sides are charred. Place in a plastic bag and steam for 5 minutes. Scrape off the skin. Remove the stem and seeds.
  • Green Chile Peach Pork Chops from Zestuous

Peach Salsa

  • Dice one of the roasted peppers and one peach and combine in a bowl with red onion, garlic, tomato, ¼ cup parsley, juice from one lime and ½ teaspoon salt. Cover and reserve until ready to serve. (NOTE: you may want to strain off the extra juices before serving.)

Green Chile Peach Marinade

  • In a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.
    Green Chile Peach Pork Chops from Zestuous
  • Place the pork chops in a plastic bag. Pour in the marinade. Massage the bag to coat the chops. Seal. If you can refrigerate for 8-10 hours, you’ll have better flavors. If time is short, marinate at room temperature for 30 minutes.
    Green Chile Peach Pork Chops from Zestuous
  • Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.
    Green Chile Peach Pork Chops from Zestuous
  • Flip and grill for 5-7 minutes.
    Green Chile Peach Pork Chops from Zestuous
  • Serve with the peach salsa.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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