Grilled Pork and Peaches Recipe (2024)

Whether or not you use gas, you place your cast-iron pan or griddle onto the grate over the fire. You're creating a flat surface on which to cook -- a "plancha."

Made this once last summer and now three times this summer. Really fabulous and we got rave reviews from friends. Must must must use good fatty pork and pound it down, and get the griddle hot!

Recipe was great ! The only thing I did different was pour a little bit of honey over the peaches close to the end. They carmelized perfectly like that and gave it a slightly sweet taste that went great with the pork

I've been using this technique for about 50 years. In addition to peaches you can use sliced pineapple, halved pears, halved lemons, and various veggies that will hold together on the grill. Boned leg of lamb or thick-cut rib steaks work well for those who don't eat pork. This is more about the cooking method and the timing than the ingredients. A good instant-read thermometer will insure proper doneness (is there any such word?) and eliminate the guesswork.

While a pork butt would make most sense for this plancha method, I had pork loin chops, marbled, but still fairly lean. In about 3 minutes per side on the gas grill, they cooked perfectly, with deep, rich flavor. Peaches were transformed by the grilling, the flavor complex and smokey sweet. Perfectly ripe, they needed just a dab of butter each half - perhaps a tablespoon total, and cooked in four minutes. Put the peaches on when you turn the pork.

We had leftovers only because we have a small family and this makes a good amount. You want leftovers.....so you can make a simple salsa from the grilled peaches (we also added some grilled pineapple), slice up the pork, warm some corn tortillas and serve with fresh avocado and cheese of your choice. Makes this dish a great Sunday afternoon meal, with Monday tacos!!

I made this with a nonstick grill pan on the stovetop and it came out flawless. Be generous with the rosemary (had to use dried and it was fabulous) and garlic, and don’t skimp on peaches. Any type of pork works—thin, boneless chops were used tonight for a quicker meal and the flavors still were strong. Great for having company!

Made this for lunch and it was a huge hit. Used Lodge's cast iron griddle on a gas grill. Seared on both sides and then kept warm in the oven until the guests arrived. Served with rice, the grilled peaches, quick pickled cucumbers, and a simple garden salad with greens and heirloom tomatoes. Simply devine!

Timing depends on you. After pounding it to specifications, I did 10 mins on first side (gorgeous sear!) and 7 mins on second side. Still medium rare, which was fine for me, but two of my guests would have liked it better just a little more cooked. I thought it was superb.

DUH... NEVER thought to pound pork butt to even thickness! Pork butt is so amazingly delicious, and economical. This just gives me another way to serve, and it more often!

This dish is my family's favorite meal when we camp at Baxter State Park each year. It is excellent and perfect for cooking outside on the campfire. The peaches really make it special! Just make sure your cast iron pan is very hot when you place the pork on it, otherwise it won't darken up and look so delicious! My family and friends always make sure this meal is on the camping menu :)

This is wonderful. Have made with peaches and apricots.

This sounds very good. But not everyone has access to a grill outside. But we do have ovens. It would be nice to see "cooked on outdoor grill" made into its own special and distinct sub category.

One of the best recipes I've made in ages. Everything about this recipe works beautifully. I used a gas grill and the "plancha" concept worked perfectly. The fruit cooked in a cast-iron skillet. I also took the advice from one of the readers here of adding a small amount of honey to the butter to cook the peaches. The leftovers reheated beautifully for a nice solo Sunday supper. Will do this again and again and again.

can you make this without a cast iron pan? the picture looks like a heavy duty cookie sheet. My 2-burner grill is not all that heavy -- non-stick so i'm not sure it would even provide a good crust.
thanks!

This was amazing. Cooked with pork chops (that's what I had) in a stainless steel plan on the stove top and it did perfectly well. I was worried about the garlic burning, but it all turned out fine. My peaches were huge so I added them at the beginning. Red pepper flakes were a great complement for those who like spice.

We made this delicious pork recipe using Palisade (Colorado) peaches. Delicious! Only change I'll make next time is to use less salt in the rub.

this one's a winner! does require paying attention to the rate of cooking, but very flavorsome & crisp on the outside soft on the inside & the peaches went well. Served it with potatoes-with-parsley & a nice Cabernet...

Incredible that a pork shoulder can be cooked in 20 minutes, but it can be. Everyone loved it. Easy to make.

I was impressed with this recipe and followed it exactly as stated. My peaches were not the sweetest, but caramelized without the need of honey, as another reviewer stated. My 12" Griswold Cast Iron pan was large enough for cut-up 1.5 # pork shoulder, and 3 peaches halved. This is a winner with a salad and corn on the cob. Yummers, Cheers!

We made this first with pork chops that we had and loved it so much we did it with chicken breasts next. Both worked fabulously on the cast iron griddle in a lidded gas flamed bbq grill. With both, we seared the meats as directed, then turned off the grill, closed the lid and just let the meat finish cooking as the heat slowly died down. Both times, the pork and chicken were crusty outside and fully cooked inside but juicy and tender. Of course, we made sure the temperature was correct for each

Made this last summer and am prepping the pork for another go this summer!Tips: 1) Really work to pound the pork down; don't skip this or half-heartedly do it.2) Season both sides of the pork the night before you plan to grill for optimal bark and taste. 3) Watch your heat and keep checking the pork as you grill; it will burn fast on a too-hot cast iron plancha if you're not careful. 4) As others have said, wait to do the peaches until you flip the pork and ABSOLUTELY USE HONEY + BUTTER.

This recipe is amazing. Followed the recipe exactly on a gas grill. The meat was so tasty and tender. i am delighted I found this recipe. Perfect for a large group

Six tbsp olive oil, two tbsp rosemary and 8 garlic cloves make a soup not a paste!

I made this on the [gas] grill. ON THE GRILL.... no plancha or skillet. Even the peaches. Came out great. I oversalted mine a tad because of the advice to "season aggresively", but that's on me. The resting period is where my concave cutting board shines! I highly recommend one for anything where the juice is a big part of it... from meats to fresh fruits. Anyway, it was great!

A favorite of ours for several years. I revisited this last night for my book club dinner - alas, no ripe peaches here, yet. I substituted honey mangos, to rave reviews. This is a simple, quick, (almost) foolproof dish.

Great! Used some soaked smoke chips on the coals. No peaches but great pineapple. A keeper!

Can pork shoulder be used instead of pork butt?

Soapstone is much better than cast iron and requires no maintenance

Confused. If you are cooking this on a charcoal grill with hardwood briquets do you use the cast iron pan? Or put the pork and peaches directly on the grill? Over medium gray briquets 4" above them?Thank you!!I really enjoy NY Times Cooking, thank you for all your hard work, Trish