Barbecue Pork Chops with Tomatoes and Peaches
Serves: 4
  • ½ cup barbecue sauce
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon minced fresh oregano
  • 2 cloves garlic, minced
  • 4 (8-ounce) bone-in center-cut pork chops (¾ to 1 inch thick)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, divided
  • 2 (8-ounce) fresh peaches, halved, pitted, and cut into 6 wedges each
  • 2 (8-ounce) green tomatoes, cut into 12 wedges each
  • ½ small red onion, cut into wedges
  • 2 tablespoons chopped fresh chives
  1. In a large resealable plastic bag, combine barbecue sauce, brown sugar, oregano, and garlic; add pork chops. Seal bag, turning to coat chops. Refrigerate for 2 hours.
  2. In a medium bowl, whisk together oil, lime juice, honey, and ½ teaspoon salt; stir in peaches, tomatoes, and onion. Let stand while chops are marinating.
  3. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  4. Remove pork chops from bag; discard marinade. Place pork on one side of prepared pan; sprinkle with remaining ½ teaspoon salt.
  5. Drain liquid from peach mixture, and reserve. Place peach mixture on other side of pan.
  6. Bake until an instant-read thermometer inserted in thickest portion of pork registers 145°, about 20 minutes. Add chives to reserved peach liquid; drizzle onto peaches and tomatoes before serving.
Recipe by Paula Deen Magazine at