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5 from 1 vote

Green Chile Peach Pork Chops

Add a kiss of summer to your grill with Green Chile Peach Pork Chops. Made with a slightly sweet and spicy marinade and fresh peach salsa.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4


  • 2 Anaheim peppers
  • 2 peaches
  • ½ cup diced red onion
  • 1 clove garlic, minced
  • 1 tomato, diced
  • ½ cup chopped fresh parsley
  • Juice from 1 lime (1-2 tsps.)
  • 1 ½ tsps. salt
  • ¼ cup vegetable oil
  • 2 tsp. Worcestershire sauce
  • 4 pork chops


  • Roast the peppers on a hot grill until all sides are charred. Place in a plastic bag and steam for 5 minutes. Scrape off the skin. Remove the stem and seeds.
  • For the peach salsa, dice one of the roasted peppers and one peach and combine in a bowl with red onion, garlic, tomato, ¼ cup parsley, juice from one lime and ½ teaspoon salt. Cover and reserve until ready to serve. (NOTE: you may want to strain off the extra juices before serving.)
  • For the green chile peach marinade, in a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.
  • Place the pork chops in a plastic bag. Pour in the marinade. Massage the bag to coat the chops. Seal. If you can refrigerate for 8-10 hours, you’ll have better flavors. If time is short, marinate at room temperature for 30 minutes.
  • Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.
  • Flip and grill for 5-7 minutes.
  • Serve with the peach salsa.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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