Grilled Pork Chops With Peaches (Ww)

“We loved these simple-to-make grilled pork chops (original recipe in Sizzle It - a Weight Watchers cookbook) which we served with grilled potatoes. The original recipe used nectarines but I used peaches with wonderful results. If following the WW flex plan this is 5 points (1 pork chop with 2 peach/nectarine halves).”

Ingredients Nutrition

  • 1 tablespoon orange zest, grated
  • 2 teaspoons fennel seeds, crushed
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
  • 1 teaspoon olive oil
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 4 (6 ounce) pork chops (I used boneless pork chops, but the original recipe suggests bone-in pork chops that are 3/4 inch th)
  • 4 peaches, halved and pitted (see note in description)


  1. Spray the grill racks with Pam and preheat grill to medium high.
  2. Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper) in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
  3. Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer) about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
  4. Meanwhile spray the cut sides of the peaches (or nectarines - see note in description) with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over) so everything was done at the same time.).

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