New This Month

Grilled Pork Chops with Peach-Tomato Barbecue Sauce


Peaches and grated ginger give store-bought tomato sauce a sweet, tangy flavor that pairs perfectly with grilled pork chops.

Photography: Petrina Tinslay

Source: Martha Stewart Living, July/August 1999


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 one-inch piece ginger, peeled and grated
  • 1 1/2 cups canned tomato sauce
  • 1/2 cup peach jam, preferably homemade
  • 2 ripe peaches, peeled and cut into 3/4-inch chunks
  • 1 tablespoons to 2 tablespoons sherry vinegar
  • Salt and freshly ground pepper
  • 4 pork chops, 6 to 8 ounces each, trimmed of excess fat


  1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.

  2. Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.

  3. Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.

  4. Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

Cook's Notes

To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so.

Reviews Add a comment

  • livelongandprosper
    24 SEP, 2008
    The sauce did not have a complex flavor and I felt it was missing a well rounded flavor. I added worcestershire sauce and a little chocolate. This really helpled the sauce. I also think that adding spice will help such as mixing guajillo and poblano or ancho chile .