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Grilled Pork Chops with Peaches and Polenta

  • Prep: 30Minutes
  • Cook: 45 Minutes
  • Serves: 4-6
There’s no doubt about it – Erin Sher’s award-winning recipe from our 2021 Live Eat Local Recipe contest left a lasting impression on our judges. And if you want to experience the full depth and richness of this savory and sweet main dish, there’s one key ingredient you simply can’t skimp on: fresh peaches. Sourced directly from local Idaho farmers, these sweet and juicy gems add a burst of flavor that simply can’t be replicated with canned or frozen produce. Polenta is a traditional Italian dish made from boiled cornmeal that is typically served as a side dish or used as a base for other dishes. The cornmeal is cooked until it becomes thick and creamy, and can be flavored with a variety of herbs, spices, and cheeses to create a wide range of different dishes. and in this case, the polenta serves as the perfect complement to the succulent pork and juicy peaches, adding a comforting and hearty texture that ties the whole dish together.


2 pork chops
sea salt and pepper
1 Tbsp Wagners Idaho Foods mustard
4 medium peaches, pits removed,
sliced into 8ths
2 Tbsp Balsamic vinegar
2 Tbsp water, white wine, chicken
broth, ale
1-2 Tbsp Honey (to taste, reallllly ripe
peaches require less)
1/4 cup coarse cornmeal/grits/polenta
1 cup water
1/2 tsp salt
1/4 cup shredded cheese (like chevre
or fontina, anything that melts well)


  • Season both sides of the pork chop liberally with salt and pepper. Place uncovered on a plate in the refrigerator over night. While you can skip this step and season an hour in advance and dry with a paper towel, an overnight dry brine will leave you with a much crispier crust on your meats.

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about an hour.

  • Place the pork chops in a cast iron skillet, set heat to medium low until the fat has sufficiently rendered. Increase heat to medium high and cook the pork chops until a golden crust forms, flip and repeat.

  • Remove the pork from the skillet and transfer to a plate.

  • Arrange the peaches in the skillet. Caramelize both cut sides.

  • saucepan. Bring to a boil over medium heat, then reduce to low, stirring occasionally. Remove from heat and stir in cheese.

  • Once peaches have caramelized on both sides, add water, reserved pork juices from the plate, vinegar, honey and mustard. Swirl until thoroughly combined and slightly reduced.