Grilled Pork and Peach Salad

Name: Grilled Pork and Peach Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup peaches, (chopped into chunks); 1 tablespoon honey; ¼ cup water; ½ pound boneless pork chops; ½ teaspoon crushed black pepper; ½ teaspoon kosher salt; 2 peaches, (halved or quartered with pit removed); ½ cup goat cheese crumbles; ¼ cup walnuts, (slightly chopped); 1 cup mixed salad greens; 1 cup arugula

Peach season in the Texas Hill Country runs from May to August, and there’s nothing better than freshly picked peaches. From blueberry peach cobbler to jams and salsas, this stonefruit is a summertime favorite. Our grilled peach salad with pork is a balance of sweet and savory, and we have it on repeat during peach season.

grilled pork and peach salad on a white plate with tan napkin ready to be served

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For another fruity summer salad that’s just as refreshing, try our watermelon goat cheese salad. Both come together in about 30 minutes.

Key Ingredients and Substitutions

This recipe includes fresh, juicy peaches and succulent pork chops, along with creamy goat cheese and crunchy walnuts.

The complete ingredient list and measurements are listed in the printable recipe below.

Peaches: Pick peaches that are ripe but still firm so they can withstand the grill and retain the natural sweetness from their juices. The larger the peaches, the better.
Pork: We always have boneless pork chops in our freezer for quick, easy dinners. You can substitute a flank steak, chicken, salmon, or pork loin (note: the cooking time and instructions will need to be adjusted).
Goat Cheese Crumbles: We love the slightly tart, earthy flavor and creaminess of goat cheese. Feta crumbles or gorgonzola can be great substitutes.
Walnuts: Instead of croutons for crunch, we opted for chopped walnuts, but you can use pecans or the more traditional croutons if you like.
Peach Glaze: Peach preservatives are an easy substitute for the homemade peach glaze.

ingredients for grilled pork and peach salad

How to Make Grilled Pork and Peach Salad

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: For grilling, select peaches that are firm but ripe. Don’t use peaches that are underripe or feel too soft.

1. Prepare the Peach Glaze: Combine peeled peaches, honey, and water into a small saucepan over low heat and allow the peaches to begin to break down (approximately 30 minutes), then blend to a preservative-like texture.

2. Grill the Pork Chops and Peaches: Pork chops and peaches can be grilled on either an indoor grill pan on the stove or outside on a gas or charcoal grill. Preheat your preferred grill to high heat. Season both sides of the pork chops with kosher salt and black pepper, then place them on the grill and cook, basting with sauce several times. Cook until the pork chops reach 145°F, then transfer them to a cutting board to rest. Grill the peaches, cut-side down, until they develop grill marks and are warmed through. Remove to a plate to rest once done.

pork and peaches being grilled on a cast-iron grill pan. pork is being braised with peach glaze

3. Prepare the Salad: Add the arugula and mixed greens to a large plate (or two small plates). Slice the rested pork thinly and place on top of the salad. Add the peaches and top with goat cheese and walnuts. Drizzle with the remaining peach glaze or a balsamic vinaigrette. Serve immediately.

Make-Ahead and Storage

Make-Ahead: Season the pork up to 24 hours ahead, then store it covered in the fridge. The peach glaze can be made and stored for up to 3 days. Grill the peaches up to 4 hours ahead – they’re delicious at room temperature.

How to Store: Keep cooked pork in an air-tight container in the refrigerator for up to 3 days. Store grilled peaches, greens, and peach glaze separately. Once assembled, the salad won’t keep well as the greens will wilt.

How to Reheat: Warm sliced pork in a skillet over medium heat just until heated through, about 2-3 minutes, being careful not to overcook. Serve the peaches at room temperature, or give them a quick 30-second grill to warm them. Dress the salad right before serving.

Recipe Tips and Notes

Grilling peaches is easy. A few tips for getting them perfectly grilled:
- Make sure they are ripe but still firm; mushy peaches will fall apart while grilling.
- Use high heat to get a quick sear and to minimize the chance they will stick to the grill.
- Hands off. Let them grill for 2-3 minutes without touching or moving them to get defined grill marks.

Frequently Asked Questions

Yes and no. You can use frozen peaches to make the sauce, but we don’t recommend grilling canned or frozen peaches.

Start with a hot grill and brush each peach slice with oil. Let them cook without moving for 2-3 minutes to develop a good sear, then use a thin spatula to lift them from the grates gently – avoid using tongs, which can tear the fruit.

Leave the skin on as it helps the peaches hold their shape on the grill and peels off easily after cooking if desired.

More Grilled Recipes To Try

Fire up the grill! Try these other favorites from the grill:

Grilled Avocado Guacamole – This guacamole recipe uses grilled avocados, making it smoky, creamy, and full of flavor. It is the ultimate dip for tortilla chips, a topping for tacos, or a spread on your favorite burger.
Jamaican Jerk Spiced Chicken Wings – These wings scream flavor. They are first coated with 15 herbs and spices for a spicy punch, then cooked on a wood-fired grill for the perfect layer of smokiness.
Grilled Marinated Flank Steak – This delicious marinade transforms flank steak into the showpiece of any recipe. It is great as a topping for a salad, served with risotto, or for bringing a taco to the next level.