Grilled Porterhouse or Center Cut Pork Chop with Peach Compote (Gluten Free)
Have you ever wondered how restaurants can make a delicious pork chop, but when you try at home they are always dry and tasteless. Look no further for the answer. These Grilled Porterhouse or Center Cut Pork Chops with Peach Compote (Gluten Free) are a great choice for that summer night. These meal can be as much as $40 per entrée in a nice restaurant! For high quality natural pork, you may pay $5.50 or $6.00 for each pork chop. The rest of the meal won't cost you much, so you'll save loads of money and they will be just as delicious!
Equipment
- instant meat thermometer or other meat thermometer
Ingredients
- 4 Bone-In Porterhouse or Center Cut Pork Chops, 1" thick
- ½ cup San-J Gluten Free Soy Sauce or Tamari or other gf brand 50% reduced sodium
- ¼ cup pure maple syrup
- 2 tablespoons Sherry, cooking wine, or water
- 2 cloves garlic, minced or pressed
- ½ teaspoon dried oregano or dried thyme, gf
- ⅛ teaspoon crushed red pepper flakes, gf optional
- 2 tablespoons olive oil
Peach Compote
- 2 large peaches, slices, skins removed if desired
- 1¼ cups water
- ¼ cup organic cane sugar or other sugar
- 2 tablespoons honey
- 1 teaspoon white balsamic vinegar or apple cider vinegar
- ¼ lemon, juiced
Instructions
- In a bowl, combine the soy sauce, maple syrup, Sherry, garlic, oregano or thyme, red pepper, and olive oil. Stir to combine.
- Dry the pork chops with a paper towel. Discard the paper towels. Set the pork chops in a glass dish or container that they can lay flat in. Pour the marinade over. Turn the pork chops once or twice and poke a few holes in each with the tines of a fork.
- Cover the dish with cellophane and place in the refrigerator for 2-4 hours.
- About 45 minutes before you wish to grill, remove the pork chops from the refrigerator. Set the pork chops on a plate and add a little pepper and a small amount of Kosher salt to each. The amount of salt will vary. If you are using regular sodium soy sauce, I would probably pass on adding any.
- Heat the grill to 400 degrees.
- Add the pork chops to the grill and leave the cover off. Set a timer for 4 minutes, but at 3 minute mark, or when the pork chop will release, turn about 90 degrees to get your crosshatch marks.
- At 4 minutes, turn the pork chops over, moving them on the grill for even cooking. Set a timer for 4 minutes (3 if they are thinner or boneless pork chops). At 3 minutes on the timer, turn 90 degrees for grill marks.
- When the second side timer goes off, begin checking a few of the pork chops. When the pork is 3-5 degrees from your desired doneness (between 145-160), remove to a clean plate, using clean tongs or spatula. Cover with foil and let rest for 5-10 minutes before serving. Serve with a spoon of Peach Compote on top of each pork chop or pass a bowl of the compote with the chops.
Peach Compote
- To a saucepan, add the water, sugar, honey, vinegar, lemon juice, and sliced peaches. Bring to a simmer, stirring often. Simmer for 15 minutes to reduce the liquid. Serve warm or cool on top of the grilled pork chops.
