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Nutrition Facts
Serving Size 250 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 120 mg 40%
Sodium 450 mg 19%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 27 g
Vitamin A 15% Iron 6%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pork Chops & Peaches with Vanilla Bean Butter Sauce
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb pork chops or loin (boneless)
2 fresh peaches, halved and pits removed
4 Oz unsalted butter
1/2 cup(s) shallots, minced
1 large jalapeño pepper, minced (optional)
4 garlic, minced
1 vanilla bean, scraped of seeds (pods discarded)
1 cup(s) H-E-B Organics Chicken Stock
1 Tsp kosher salt
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Preheat grill to 350ºF.
Season pork chops with salt and pepper and allow to come to room temperature for 15 to 20 minutes before grilling.
In a small sauce pan over medium-low heat, melt 2 tablespoons of butter and sauté shallots and jalapeños 3 minutes until soft. Add in scraped vanilla beans and garlic then cook 2 to 3 additional minutes stirring constantly.
Once all ingredients are soft and fragrant, add chicken stock and bring to a simmer. Allow chicken stock to cook until it reduces to the point where there is only about 2 tablespoons of liquid left.
Once broth, onion and garlic mixture is almost fully reduced, turn off the heat and add in remaining butter. Whisk butter into cooked onions and garlic until butter is melted and mixture has begun to look light and emulsified. Keep warm and set aside to top over pork.
Prep grill by wiping with greased paper towel to prevent pork and peaches from sticking.
Grill pork chops 4 to 5 minutes per side or until internal temperature reaches 150ºF. Grill peaches 2 minutes per side or until peaches have grill marks and are just soft. (It's best to use crispy or unripe peaches for grilling.)
Plate your grilled pork chops and peaches and spoon the vanilla butter sauce over the pork and peaches. Season to taste and enjoy.



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