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Sage-Pepper Grilled Pork Chops with Peach Corn Relish

Juicy grilled pork loin chops get a smoky sage-pepper rub and a bright summer peach-and-sweet-corn relish that fits late-June grilling in Washington.

Generated image of the dish

Ingredients

  • Signature SELECT Boneless Pork Top Loin Chops
    2 pounds, 4 chops $6.74
  • Sweet Corn 4 Count
    4 ears, husked $5.00
  • Yellow Peach
    1 pound, diced $1.75
  • Red Onion
    1/2 small onion, finely diced $1.72
  • Lime
    1, juiced $0.69
  • Cilantro
    1/3 cup chopped $1.29
  • Garlic
    2 cloves, grated or minced $0.99
  • Olive oil
    3 tablespoons, divided
  • Smoked paprika
    2 teaspoons
  • Dried sage
    1 teaspoon, crumbled
  • Black pepper
    1 1/2 teaspoons, divided
  • Kosher salt
    1 1/2 teaspoons, divided
  • Honey
    1 teaspoon
  • Apple cider vinegar
    1 tablespoon
  • Meiomi Pinot Noir - 750 Ml
    1 bottle $19.99

Instructions

  1. Heat a grill to medium-high and set up one cooler zone. Pat the pork chops dry, trim any large excess fat, and let them sit at room temperature while you prep the relish.
  2. In a small bowl, mix the garlic, smoked paprika, dried sage, 1 teaspoon black pepper, 1 teaspoon salt, and 2 tablespoons olive oil into a paste; rub it all over the pork chops.
  3. Brush the corn with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt. Grill the corn, turning often, until lightly charred and tender, 8 to 10 minutes; transfer to a cutting board to cool slightly.
  4. Grill the pork chops over medium-high heat for 4 to 6 minutes per side, moving to the cooler zone if the rub darkens too quickly, until the center reaches 145°F. Transfer to a plate and rest for 5 minutes.
  5. Cut the kernels from the cobs. In a bowl, combine the grilled corn, diced peaches, red onion, lime juice, apple cider vinegar, honey, cilantro, and remaining 1/2 teaspoon black pepper; taste and adjust salt if needed.
  6. Slice the rested pork chops if desired, spoon the smoky peach-corn relish over and alongside, and plate with any resting juices drizzled on top.

Total time: 40 minutes

Estimated cost: About $20–$24 for listed sale ingredients plus pantry staples

Health notes: Serves 4; about 470 calories per serving with high protein, moderate carbs from corn and peaches, and moderate fat depending on chop trimming.

Drink pairing: Serve with Whitman Hill Cabernet Franc; its black pepper, sage, smoked paprika, and dark berry notes echo the rub and flatter the peach-corn sweetness.

Wine picks:

  • Meiomi Pinot Noir - 750 Ml $19.99 1 bottle
  • La Marca Prosecco Sparkling Wine - 750 Ml $16.99 1 bottle

Why it works: Two contrasting, summer-friendly options: a fruit-forward, spicy Pinot to echo the pork’s sage‑pepper rub and a bright sparkling to lift the sweet-tangy peach–corn relish and cleanse the palate between bites.

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You asked

No onion and peach that go with corn shouldn't change just the rub

Careme

Got it — keep the peach-corn relish exactly the same and omit the onion. Only scale the pork rub for 3.8 lb pork. Scaled rub: - Olive oil: 4 tablespoons - Garlic: 4 cloves, grated/minced - Smoked paprika: 4 teaspoons - Dried sage: 2 teaspoons - Black pepper: 2 teaspoons - Kosher salt: 2 teaspoons Relish, unchanged except no onion: - 4 ears sweet corn - 1 lb yellow peaches, diced - 1 lime, juiced - 1/3 cup cilantro - 1 tsp honey - 1 tbsp apple cider vinegar - 1/2 tsp black pepper - Salt to taste Grill the 3.8 lb pork in batches if needed, to 145°F internal, then rest 5 minutes.

You asked

Cooking 3.8lbs of pork but same amount of corn. Change ingredients anounts

Careme

For 3.8 lb pork chops, keep corn at 4 ears and adjust like this: Ingredients: - Pork loin chops: 3.8 lb - Sweet corn: 4 ears, unchanged - Yellow peaches: 1.5 lb, diced - Red onion: 3/4 small onion, finely diced - Lime: 1 large or 2 small, juiced - Cilantro: 1/2 cup chopped - Garlic: 4 cloves, grated/minced - Olive oil: 5 tbsp total - Smoked paprika: 4 tsp - Dried sage: 2 tsp - Black pepper: 2 1/2 tsp total - Kosher salt: 2 1/2 tsp total, plus more to taste - Honey: 1 1/2 tsp - Apple cider vinegar: 1 1/2 tbsp Use 4 tbsp olive oil, garlic, smoked paprika, sage, 2 tsp black pepper, and 2 tsp salt for the pork rub. Use 1 tbsp olive oil and 1/2 tsp salt for the corn. For the relish, combine the grilled corn with peaches, red onion, lime juice, vinegar, honey, cilantro, and remaining 1/2 tsp black pepper. Grill pork in batches if needed and still cook to 145°F, then rest 5 minutes.

You asked

If I don't have dried sage should I buy fresh sage or dried sage

Careme

Buy dried sage for this recipe. It works better in the grilled rub: more concentrated, easier to mix with smoked paprika and pepper, and less likely to scorch than fresh leaves. If you buy fresh sage instead, use about 1 tablespoon finely minced fresh sage in place of 1 teaspoon dried sage, mixed into the oil-garlic rub. Keep the pork away from flare-ups because fresh herbs can burn.

Recipe score: 9/10

Planned by Careme.