Grilled Marinated Pork & Peaches

The Rhode Show is grilling up some marinated pork and peaches with Chef John Granata from Camille’s and our TV Maitre d’ Joe Zito.


  • 8 half inch thick boneless pork chops (or on the bone)
  • 4 large ripe peaches
  • 1 large Vidalia onion


  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • ¼ cup brown sugar
  • 2 cloves chopped garlic
  • 1 tsp. fresh thyme
  • ¼ cup pure olive oil
  • ¼ cup orange juice
  • ½ tsp. cayenne pepper


  1. Prepare marinade by mixing all ingredients together.
  2. Place meat in a large glass casserole (Reserve half cup marinade.)
  3. Pour marinade over meat covering well.
  4. Refrigerate for 6 – 12 hours.
  5. Fire up your grill!
  6. Slice onion into ¼ inch thick slices.
  7. Rap onions in aluminum foil with 2 tablespoons of reserved marinade.
  8. Place on the upper rack or lower heat side of the grill.
  9. After 10 – 12 minutes, start grilling the pork.
  10. Place peaches in remaining marinade for 5 minutes.
  11. After the first flip start grilling peaches.
  12. Pork should be nicely caramelized but not burnt.
  13. Remove onions and carefully place in center of a large platter.
  14. Place pork on top of that. Lastly, place peaches on top of the pork.

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